24 little neck clams
24 oysters
24 mussels
12 lg. shrimp
12 crabs
6 lobsters
24 steamer clams

All above in shells. Wash shells well. 2 qts. water 1 tbsp. salt 1/4 c. sugar (opt.)

Wash and scrub shell fish. Rinse shrimp. Put all fish in cold water (2 quarts) in pot which the salt and sugar has been added. Steam for 20 minutes in steamer basket or large pot. Remove from heat.

Serve with Lemon Butter Sauce and corn on cob, fresh French bread, baked beans and salad. Lemonade or ice tea.