One-Pot Clambake

One-Pot Clambake
Photo by John Kernick


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

Heat grill to high. 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. Cover the pot. Cook on grill until the clams open, the shrimp a...

View full recipe at My Recipes


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