Method:
Lightly brown the sausages in a skillet over medium-high heat
for 3 to 5 minutes and drain on paper towels.
Reserve, covered, in the refrigerator for up to 12 hours before the clambake.
Scrub and rinse the clams well and keep them in ice until ready to cook.
Scrub the potatoes and shuck the ears of corn.
Set aside.

Cut cheese cloth into 30 - 16-inch squares of double thickness.
Wrap up 2 clams, 1 sausage, 1 potato, and 1 ear of corn in each.
Bring the corners of the cheesecloth together and tightly tie the
sacks with kitchen string.
Layer the sacks with seaweed in galvanized tubs and place the
tubs in prepared pits.
Steam for 10 to 15 minutes, or until the clam shells open.
Serve with the cayenne-lime butter, salt, and pepper.