Here are some ideas and recipes for you.... You would just need to adjust the recipes for the amount of people you're serving....Each recipe shows how many people it will serve.....Hope they are a help! Have fun!! Ina Garten's Kitchen Clambake

1 1/2 pounds kielbasa
3 cups chopped yellow onions
2 cups chopped well-cleaned leeks,
the white parts only
1/4 cup olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon coarse salt
1/2 tablespoon freshly-ground black pepper
2 dozen littleneck clams -- scrubbed
1 pound steamer clams -- scrubbed
2 pounds mussels -- cleaned, debearded
1 1/2 pounds large shrimp in the shell
3 lobsters - (1 1/2 lbs ea)
2 cups good dry white wine

Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Sauté the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot on medium heat for 15 minutes, until the onions start to brown.
Layer the ingredients on top of the onions in the stockpot in the following order: potatoes, salt and pepper, kielbasa, littleneck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly, and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium, and cook another 15 minutes.
The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Transfer the lobsters to a wooden board, cut them up, and crack the claws.
Using large slotted spoons, transfer the seafood, potatoes, and sausages to a large bowl, and top with the lobsters. Strain the broth through a fine sieve; discarding solids. Season the broth to taste, and serve immediately in mugs alongside the clambake.
Serves 6 to 8.

Ina Garten is the author of "The Barefoot Contessa Cookbook" A Clambake At Home

2 pounds clams -- preferably
-- steamers, or 1
-- pound clams and 1
-- pound mussels, in
-- the shell, scrubbed
sea salt
1/4 cup cornmeal
4 large or 8 small ears corn -- unhusked
4 medium waxy potatoes -- such as Yukon Gold
-- or Yellow Finn
4 medium onions -- skins left on
4 small lobsters -- (11/4-pound)
4 tablespoons lightly salted butter -- melted (optional)
-- (1/2 stick)

Purge the clams:

Place the clams in a large bowl or bucket of salted water (about 3
tablespoon sea salt to 1 gal. water), and stir in the cornmeal. Leave
the clams in a cool place for 2 hours. Drain the clams and then rinse
them. If you are also using mussels, rinse and scrub the shells, and
remove the beards, the tangle of threads hanging from their Shells by
sharply pulling on them, with either pliers or your fingers. Don't do
this more than a couple of hours in advance, or the mussels will die.

Prepare the corn:

Gently pull back the husks so that they remain attached at the stem end,
and remove the corn silk. Bring the husks back up around the corn, so the
kernels are completely covered. (If you are using husked corn, wrap it up
in parchment paper or aluminum foil.)

Prepare the vegetables:

Fill a large kettle with water, add salt, and bring to a boil over high
heat. Add the potatoes and the onions, and cook until the potatoes are
tender but still have some crispness in the center, about 15 minutes.
Drain the vegetables. Meanwhile, build a large fire in a barbecue grill.
Soak 2 cups of wood chips in water to cover. Parboil the lobsters: Fill a
large kettle with 3 inches of water, and bring it to a boil over high
heat. Remove the rubber bands from the lobster claws, and add as many
lobsters to the pot as will easily fit. Cover and cook until the lobsters
have turned bright red, about 3 minutes. Remove them from the water and
repeat with any remaining lobsters.

When the barbecue fire has burned down to red-hot coals with some flames
still licking at them, drain the wood chips, squeezing out as much water
as possible, and spread them over the coals. Immediately place the rack
on the grill, and arrange the lobsters as close together as you can on the
rack. Place the corn on top of the lobsters, and arrange the remaining
ingredients around and on top of the corn. Cover, leaving the grill vents
open, and cook until everything is cooked through and the clams and
mussels are open, 25 to 30 minutes. Remove from the grill and serve
immediately, with the melted butter alongside. Serves 4.

Recipe from Clambakes & Fish Fries by Susan Herrmann Loomis


Clam Bake

1 bottle Liquid crab boil - (small bot.)
4 Yellow onions - (abt 1 lb) -- quartered
3 Garlic heads -- halved
1 Bouquet garni
Salt -- to taste
Freshly-ground black pepper -- to taste
4 Fresh sweet corn ears -- cut into thirds
1 1/2 pounds New red potatoes
1/2 pound Hot dogs
1 pound Andouille or smoked sausage -- cut 2" links
4 pounds Steamer clams -- scrubbed
1 cup Melted butter
1 Crusty loaf of bread

Fill a large 3 to 4 gallon stock pot fitted with a strainer insert, with enough water to fill the pot two-thirds full. Add crab boil to taste, onions, garlic, and bouquet garni. Season the water with salt and pepper. Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered, or until the potatoes are almost fork tender. Add the clams, cover, and cook for about 5 minutes, or until the shells open. Discard any clams that do not open. Remove the strainer insert from the pan and drain the boil. Serve the clam boil on paper bags or newspapers. Serve the boil with melted butter and crusty bread.
This recipe yields 4 to 6 servings.

Recipe Source:
EMERIL LIVE with Emeril Lagasse