Beer Clam Bake

Name: Beer Clam Bake
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

13 ingredients

7 steps

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

1

Heat the oil in a heavy-bottom 8-quart stockpot over medium-high heat.
2

Add the onions and cook until slightly browned, 8 to 10 minutes.
3

In layers, add the salt, pepper, potatoes, corn, sausage, clams, mussels and shrimp.
4

Add the beer and thyme.
5

Cover and bring to a boil, about 10 minutes.
6

Lower the heat and simmer until the potatoes are tender and the clams and mussels are all open, about 20 minutes more.
7

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