Beer Clam Bake

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/4 cup good olive oil
  • 1 large yellow onion, sliced
  • 1 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 2 pounds small red potatoes
  • 3 ears of corn, husked and halved
  • 1 pound Andouille sausage, sliced 1 inch thick
  • 1 dozen Manila clams, scrubbed
  • 1 pound mussels, cleaned and debearded
  • 1 pound jumbo shell-on shrimp
  • Two 12-ounce bottles pale ale beer
  • 6 fresh thyme sprigs
  • 1/2 cup chopped fresh parsley, for garnish
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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