2 dozen littleneck clams

1 cup melted butter

2 tablespoons finely chopped parsley

Directions:

• Place the first seven ingredients in cheesecloth and tie with butcher's twine. 
• Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of salt, 1/4 cup cayenne, and garlic in a large stockpot. 
• Bring the liquid to a boil, cover and boil for 15 minutes. 
• Add the sausage, corn, crawfish, and crabs. 
• Using a long-handled spoon, stir around and press the contents down well into the water.  Cover the pot and return to a boil.  Boil for 2 minutes.  Turn off the heat. 
• Add the remaining salt and cayenne.  Cover and let the boil stand for 10 minutes. 
• Add the shrimp and clams.  Return to the heat and continue to cook for 5 minutes.  Drain. 
• Turn the crab boil on top of newspaper.  Serve with melted butter and garnish with parsley.