One-Pot Clambake

Name: One-Pot Clambake
Ingredients: 2 pounds small new potatoes; 8 ounces Spanish chorizo or kielbasa, sliced; 1 large onion, thinly sliced; 1 12-ounce bottle lager beer; 4 bay leaves; Kosher salt and pepper; 8 ears corn, cut into thirds; 2 pounds large shrimp, shells on; 4 dozen littleneck clams, scrubbed; 2 baguettes, warmed; 2 sticks butter, melted

11 ingredients

5 steps

Ingredients

2 pounds small new potatoes
8 ounces Spanish chorizo or kielbasa, sliced
1 large onion, thinly sliced
1 12-ounce bottle lager beer
4 bay leaves
Kosher salt and pepper
8 ears corn, cut into thirds
2 pounds large shrimp, shells on
4 dozen littleneck clams, scrubbed
2 baguettes, warmed
2 sticks butter, melted

Directions

1

Heat grill to high.
2

In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add just enough water to cover the potatoes. Add the corn, shrimp, and clams in layers.
3

Cover the pot. Cook on grill until the clams open, the shrimp are opaque, and the potatoes are tender, 20 to 25 minutes. (Or cook on the stove over medium-high heat.)
4

Transfer to a large platter and serve with the bread and butter.
5

Yep, clambakes are messy -- especially with all that melted butter. Make yours a little tidier by giving each guest a small bowl of butter, poured from a pitcher. After the meal, pass each guest a bowl filled with water and lemon slices to rinse off sticky fingers.