Rating: 3.5 stars
96 Ratings
  • 5 star values: 19
  • 4 star values: 20
  • 3 star values: 39
  • 2 star values: 16
  • 1 star values: 2
  • 96 Ratings
Yolanda Wikiel and Kate Merker

Gallery

Credit: John Kernick

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to high. In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper.

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  • Add just enough water to cover potatoes. Add the corn, shrimp, and clams in layers. Cover the pot.

  • 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.)

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

Nutrition Facts

555 calories; calories from fat 34%; protein 50g; carbohydrates 39g; sugars 5g; fiber 5g; fat 21g; saturated fat 8g; sodium 880mg; cholesterol 251mg.
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