Clam Bake on the Shores of La Jolla

1/3 cup kosher salt
1/4 cup cornmeal
2 pounds littleneck clams, scrubbed
2 pounds steamer clams, scrubbed
2 pounds black mussels, cleaned and debearded
1/4 cup grape seed oil
1 1/2 pounds new red potatoes
2 cups chopped yellow onions
2 cups chopped leeks, washed, white parts only
1 cup diced, peeled celery root
2 heads garlic, halved
1 teaspoon Old Bay seasoning
1/2 tablespoon freshly ground black pepper
4 sprigs lemon thyme
12 U-15 shrimp, peeled, deveined
3 (1 1/2 pound) lobsters
1 pound Andouille sausage, sliced 1" thick
4 ears fresh sweet corn, shucked
1 cup Chardonnay wine
1 quart vegetable stock
1 cup melted unsalted butter
3 organic lemons, cut into wedges
1 loaf crusty bread

Add 1 gallon cold water to large pot. Stir in salt and cornmeal. Add clams then mussels. Soak 30 minutes to purge sand. Remove mussels and clams from water. Transfer to colander. Add grape seed oil to heavy bottom 20 quart stockpot over medium heat. Add potatoes, onions, leeks, celery root, garlic, Old Bay seasoning, black pepper and thyme sprigs. Cook 10 minutes or until lightly browned, stirring often.

Layer the following ingredients into pot: steamer clams, little necks, mussels, shrimp, lobster, sausage and corn. Pour in wine and vegetable stock. Cover pot with lid. Bring to boil over high heat. Lower heat to medium. Cook for 15 minutes or until lobster is bright red and clams are fully opened. Transfer lobsters to cutting board. Cut in half lengthwise and crack claws. With large slotted spoon transfer seafood and vegetables to large serving platter. Arrange lobster atop. Adjust broth seasoning with salt and pepper. Ladle over seafood. Garnish with parsley sprigs and lemon wedges. Serve with melted butter and crusty bread.