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One-Pot Clambake

One-Pot Clambake
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Serves 8| Hands-On Time: | Total Time:



  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.
By August, 2008

Nutritional Information

  • Per Serving
  • Calories 555Calories From Fat 34%
  • Protein 50g
  • Carbohydrate 39g
  • Sugar 5g
  • Fiber 5g
  • Fat 21g
  • Sat Fat 8g
  • Sodium 880mg
  • Cholesterol 251mg
What does this mean? See Nutrition 101 .

Quick Tip

Spanish chorizo is smoked pork sausage that’s loaded with seasonings like garlic and chili powder. If you can’t find it in your supermarket, use bacon instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.