Recipe courtesy of Pablo Munoz

Beer Clam Bake

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



  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.