Emeril's Memory Stovetop Clam Boil

INGREDIENTS

• 1 lemon, halved
• 5 quarts water
• 1/2 teaspoon freshly ground black pepper
• 8 ounces (2 sticks) unsalted butter, melted
• 3 cups clam juice
• 2 pounds andouille or other smoked sausage, cut into 2-inch lengths
• 3 heads garlic, halved
• 4 medium yellow onions, quartered
• 4 pounds steamer clams
• 4 ears fresh sweet corn, husked, cleaned, and cut into thirds
• 2 to 3 tablespoons liquid concentrated crab and shrimp boil (recommended: Zatarain's)
• 1 loaf crusty French bread
• 4 stalks celery, cut into thirds
• 2 tablespoons kosher salt
• 1 1/2 pounds new potatoes