Recipe courtesy of Pablo Munoz
Beer Clam Bake
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a heavy-bottom 8-quart stockpot over medium-high heat. Add the onions and cook until slightly browned, 8 to 10 minutes. 

In layers, add the salt, pepper, potatoes, corn, sausage, clams, mussels and shrimp. Add the beer and thyme. Cover and bring to a boil, about 10 minutes. Lower the heat and simmer until the potatoes are tender and the clams and mussels are all open, about 20 minutes more. 

Transfer to a large platter, sprinkle with the parsley and serve.

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