Ingredients Jump to Instructions ↓

  1. 2 large or 3 medium onions, cut into large wedges

  2. 6 garlic cloves

  3. 1 bottle pale ale or medium-bodied beer

  4. 1 cup water

  5. Fresh seaweed, well rinsed, for layering

  6. 1 1/2 pounds small new potatoes (white, red, or a combination)

  7. 1 pound hot dried chorizo, cut into 1/2-inch pieces

  8. Coarse salt

  9. 3 lobsters (1 1/2 pounds each)

  10. 36 littleneck clams, scrubbed well

  11. 4 ears of corn, husked and halved

  12. 2 pounds mussels, debearded and scrubbed well

  13. 1 1/2 pounds large shrimp (about 30), shell-on

  14. 2 tablespoons unsalted butter

  15. 2 lemons, halved

Instructions Jump to Ingredients ↑

  1. Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.

  2. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.


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