Ingredients

• 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

Browse by ingredient

Instructions

1. 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.
2. 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.
3. Transfer to a large platter, sprinkle with the parsley and serve.