1) In a large pot on med heat, add 2 tbsp unsalted butter, 4 medium onions, diced, 4 stalks celery, cut into thirds, and 3 heads garlic, halved and saute for 5 minutes, then add 1 lemon, halved, salt, black pepper, 1 tsp paprika and 1 tsp cayenne pepper. Add 4 ears fresh sweet corn, husked, cleaned and cut into thirds, 1 ½ lb(s) baby potatoes, 5 quart water or fish stock, 3 cups clam juice. Bring to a boil, reduce the heat and add 2 lb(s) smoked sausages, cut into 2-inch lengths and simmer. Cook, covered, until the potatoes are almost fork-tender, about 10 minutes. 2) Add 4 doz little neck clams, washed, increase the heat to high, cover, and cook until the shells pop open, 6 to 8 minutes. Discard any clams that do not open. 3) Finish the clam boil with chopped parsley and serve in a large sharing bowl with the baguette and melted butter.