Seafood Clambake

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Clambake:

3 tablespoons Miss Brown’s House Seasoning, recipe follows

1 1/2 pounds baby multicolor fingerling potatoes

1 pound smoked sausage (I like Roger Wood), thinly sliced

3 ears corn, shucked, each cut crosswise into 4 pieces

1 pound mussels, scrubbed and debearded

24 littleneck clams, scrubbed

2 lemons, halved

1 red onion, cut into wedges

4 to 6 lobster tails (1 per person)

1 pound medium shrimp, peeled and deveined (tails left on)

1 stick (8 tablespoons) unsalted butter, sliced

1 cup dry white wine

Bloody Mary Cocktail Sauce:

1 1/4 cups ketchup

3 tablespoons prepared horseradish

2 tablespoons Worcestershire sauce

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 tablespoon vodka

1 tablespoon hot sauce

1/4 teaspoon celery seeds

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper