One-Pot Clambake

clambake
Photo by John Kernick
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 555 calories
    • Calories 34 calories from fat
    • Fat 21 g
    • Sat Fat 8 g
    • Cholesterol 251 mg
    • Sodium 880 mg
    • Protein 50 g
    • Carbohydrate 39 g
    • Sugar 5 g
    • Fiber 5 g

Ingredients

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

Directions

  1. Heat grill to high. In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Add just enough water to cover potatoes. Add the corn, shrimp, and clams in layers. Cover the pot.
  3. Cook on grill until clams open, shrimp are opaque, and 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.