John Kernick
Hands-On Time
15 Mins
Total Time
40 Mins
Serves 8

How to Make It

Step 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.

Step 2

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

Step 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.)

Step 4

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

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