Ingredients
1 1/4 cups dry white wine, such as Pinot Grigio
1/4 cup water
6 garlic cloves
2 large shallots, quartered, root ends left intact
1 1/2 pounds small red potatoes, scrubbed
1/2 to 3/4 teaspoon red-pepper flakes (optional)
6 ears corn, shucked and halved
60 littleneck clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh oregano leaves
Preparation
In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside for serving; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.
