Ok I have a beer keg, I had the top plasma cut in the center , to fit a 9" pot cover.
Then I had a value welded in the side near the bottom.
If you have something to add inside to hold stuff up off the bottom a little that is best!
Now you want to add water up to were the round bottom is full, add clams, cut potatoes in half or quarters depending on size, onion next, add all meat, Keep the biggest potatoes for the top.
Put this on your turkey burner and let her rip!! Now don't leave on high!! It will burn the clams on the bottom and make everything taste like shi*
You want it to Steam.
As it is steaming you want to open the bottom value and drain water, till it just starts to slowly come out and close it up again, SAVE THE JUICE!! after a bit drain again.
When the potato on top is done its all done!! about 30 min, depending on how hot you have it going. remember to keep water in there all the time!! You want to drain as it goes cause you want steam not boil!!
Now you should have been melting butter while cooking. We pick all the meat and stuff out then start getting the clams out, best way is have two people pick up pot and dump out in a bucket, platter , alumin foil pans what ever.
The water you saved is put into bowls to rinse the clams with a bowl of butter to dip the clams, and then its OMG!!!!!!!
If you have extra clams shuck and save for the next day!!
Now if you do the clams with no meat in it save the juice and freeze it, great stock for chowder, or for clam cakes instead of plain water.
Any Turkey burner pot with strainer will work, just put enough water to start steam and clams will add more, but you cant drain the water that way and the bottom clams will boil but still be great!
you have 10 more hours to ask more, then I have to hit the plane!
I have a guy here that does oysters and little necks also, steamers are a great Bi product!!