Begin by gathering all your ingredients. Clean your clams under cold water. Check if any are open; if they don’t close when you tap them, discard them. Slice the potatoes, corn, and lemons. Smash the garlic cloves, and halving the shallots keeps their flavor intact.

In a large pot, melt the butter over medium heat. Add the smashed garlic and shallots. Sauté for about 2–3 minutes until fragrant. You want to release those beautiful flavors without burning them.

Pour in the dry white wine and add the baby red potatoes. Bring to a simmer, covering the pot. Cook for about 10–15 minutes. You want the potatoes to soften slightly, yet still hold their shape.

Next, take your corn halves and place them on top of the potatoes. Now, add the cleaned clams, ensuring they sit snugly. Give it a gentle stir to mix.

Now, it’s time to add the star—your shrimp! Toss them in, then place the lemon wedges on top. Cover the pot again and steam for about 5–7 minutes, or until the shrimp are pink and clams have opened.

Once everything is cooked, sprinkle the parsley and oregano over the top. For an extra kick, add a pinch of red pepper flakes and a splash of white wine vinegar. Give it a light stir to mix the herbs in, and your dish is ready!