medium size potatoes (do not peel, wash and leave whole)
carrots, washed and cut into serving pieces
corn-on-the-cob (4 to 6-inch long pieces)
4 stalks celery, cut into 4-inch pieces
onions (medium), peeled (leave whole)
sausage (kielbasi or any smoked links), cut in serving size
pork chops (leave whole)
shrimp (in shell)
chicken, cut into serving pieces
1 stick butter
100 cherrystone clams
3 bottles seafood sauce
2 tbsp. parsley flakes
small sweet potatoes, washed (do not peel, leave whole, optional)
salt and pepper to taste

Prepare meats ahead and put in large bowl together. Pour seafood sauce in another bowl. Add salt, pepper and parsley flakes; mix. Pour over all the meat, making sure all meat is coated. Add enough water if needed to barely cover all meats. Push meat under sauce. Let marinate in sauce at least several hours before putting bake together.

In 5-gallon clam cooker (or lard can if you don't have clam pot) with lid, layer clams in bottom about 4 to 6-inches deep. Use cheesecloth or other thin cloth to separate each layer from the next.

Place cloth over clams, then continue layers as follows: 1st: chicken, 2nd: pork chops, 3rd: potatoes, carrots, onions and celery, 4th: sweet potatoes, 5th: corn-on-the-cob and 6th: sausage. Pour marinade plus 4 cups water over whole thing. Cover with tight lid and put on medium fire. It takes about 45 minutes to an hour to start boiling. Once it starts cooking, regulate fire and cook 2-1/2 hours.

Open pot and lay shrimp on top cloth. Also put butter in with shrimp. Cover and cook 30 minutes longer.

Remove from fire. Put each layer in separate bowl. Serve juice in bottom in cups for a special treat!!! Serve while hot.

Extra shrimp and clams can be steamed in separate pots. Count pieces of meat to be cooked according to amount of people you are going to feed. Do vegetables the same.

For a small bake, a smaller pot may be used. A 5-gallon size holds enough for about 25 to 30 people. I always add extra sausage; it seems to be the favorite thing in the bake!!!

Makes 20 servings. Preparation time: 4:30.