Beer Clam Bake

• 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

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

olive oil, yellow onion, kosher salt, freshly ground black pepper, red potatoes, corn, sausage, manila clams, mussels, jumbo shell, thyme, fresh parsley

Taken from www.foodnetwork.com/recipes/beer-clam-bake.html (may not work)