Narragansett Beer “Clam Can” Clambake

We're cooking Narragansett Beer “Clam Can” Clambake with McGrath Clambakes, Inc.

Ingredients:

4 small red potatoes
1/2 pound chourico sausage, sliced
4 breakfast sausages
4 onions, peeled
2 ears sweet corn, shucked, broken into smaller pieces
2 bay leaves
Salt, pepper and crushed red pepper
2 quarts steamers (soft clams)
3 tablespoons chopped green onion, for garnish
3 tablespoons chopped parsley, for garnish
1 - 12oz can of Narragansett lager beer

Steps:

Combine potatoes, sausages, onions, corn and bay leaves in a large pot.

Cover with 3 quarts cold water, all of the can of ‘Gansett and season to taste with salt, pepper and crushed red pepper.

Bring to a boil, reduce heat and simmer 20 minutes.

Add clams, cover and cook until they open, about 15 minutes. You can serve this right from the pot at the table.

The garnish of green onions and parsley add a nice gourmet touch, but aren’t always necessary.

For the bold, you can even add 2 cloves of garlic to the water and substitute linguica for chourico.

Feel free to melt butter for dipping the clams into or just use the broth. Leftover broth and clams are a great starter for some delicious chowder.