Summer Seafood Boil

Submerge the clams in a bowl of clean, cool water for 30 minutes, allowing them to purge any grit or sand. Scrub the outside of the mussel shells and pull off any beards that protrude from the sides. Drain and rinse the clams and mussels, and discard any with broken shells.

In a wide, deep pot, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about three to five minutes.

Add the garlic, salt, mustard seeds, and coriander seeds and cook until the seeds are toasted, approximately two minutes.

Add the smoked paprika, rosemary, allspice, and cayenne pepper and cook for another three minutes, until the spices are fragrant.

Use a splash of the wine to deglaze the pan.

Add the potatoes to the pot and enough wine to mostly submerge them; you may not use the whole bottle — serve the rest chilled alongside the meal, if desired. Reduce the heat to low, cover, and simmer until the potatoes are nearly soft, about 15 to 20 minutes.

Nestle the corn pieces into the potatoes and broth, then add the clams and mussels on top and cover the pot.

Cook until the shellfish have sprung open, approximately 10 minutes. Discard any clams or mussels that do not open.

Squeeze a lemon wedge and top with minced parsley, and serve with crusty bread to soak up the broth.