BEER CLAM BAKE

Beer Clam Bake image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

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1/4 cup good olive oil
1 large yellow onion, sliced
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 pounds small red potatoes
3 ears of corn, husked and halved
1 pound Andouille sausage, sliced 1 inch thick
1 dozen Manila clams, scrubbed
1 pound mussels, cleaned and debearded
1 pound jumbo shell-on shrimp
Two 12-ounce bottles pale ale beer
6 fresh thyme sprigs
1/2 cup chopped fresh parsley, for garnish

Steps:

Heat the oil in a heavy-bottom 8-quart stockpot over medium-high heat. Add the onions and cook until slightly browned, 8 to 10 minutes.
In layers, add the salt, pepper, potatoes, corn, sausage, clams, mussels and shrimp. Add the beer and thyme. Cover and bring to a boil, about 10 minutes. Lower the heat and simmer until the potatoes are tender and the clams and mussels are all open, about 20 minutes more.
Transfer to a large platter, sprinkle with the parsley and serve.