Ingredients:

  • 2 lbs (900g) littleneck clams, scrubbed
  • 1 lb (450g) red potatoes, quartered
  • 2 ears of corn, shucked and cut into 2-inch pieces
  • 1 lb (450g) Andouille sausage, cut into 1-inch pieces
  • 1 large yellow onion, quartered
  • 4 cloves garlic, minced
  • 1 (12 oz / 355ml) bottle of light beer (like a lager or pilsner)
  • 2 cups (475ml) water
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • Pinch of salt

Instructions:

  1. Wash and chop all vegetables, sausage, and herbs as directed in the ingredient list. Ensure clams are scrubbed clean.
  2. Heat olive oil in the stockpot over medium heat. Add onion and garlic and sauté until softened and fragrant (about 5 minutes).
  3. Add beer, water, thyme, oregano, and red pepper flakes (if using) to the pot. Season with salt and pepper. Bring to a simmer.
  4. Add potatoes to the pot. Place a steamer basket on top of the potatoes (if using). Layer the corn and sausage on top of the potatoes (or in the steamer basket).
  5. Place the clams on top of the corn and sausage. Cover the pot tightly and steam for 15-20 minutes, or until the clams have opened. Discard any clams that do not open.
  6. While the clam bake is steaming, melt the butter in a small saucepan or microwave-safe bowl. Stir in minced garlic, lemon juice, parsley, and a pinch of salt.
  7. Carefully transfer the clam bake to a large serving platter. Drizzle generously with the lemon-garlic butter and serve immediately.