12 pieces head-on and shell-on shrimp (rinsed)

2 pieces pork sausages (cut in half)

14 pieces Manila clams (rinsed and scrubbed)

4 cups of water

½ lemon (halved)

2 ears corn (cut off the cob into 2-inch pieces)

2 sticks unsalted butter (melted)

2 cloves garlic (peeled)

2 tablespoons Louisiana hot sauce

1 tablespoon Cajun seasoning

2 teaspoon paprika seasoning

3 tablespoon lemon pepper

1 tablespoon Old Bay seasoning

½ tablespoon cayenne pepper

1 tablespoon ground black pepper

2½ tablespoons sugar

1 tablespoon cornstarch