Recipe courtesy of Pablo Munoz

Beer Clam Bake

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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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


  1. 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. 
  2. 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. 
  3. Transfer to a large platter, sprinkle with the parsley and serve.
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