Summer Ale Urban Clambake

Urban Clambake 1


Yield: Serves 6-8

  1. Before beginning, make sure all clams are scrubbed clean.
  2. On the stove top, in a big pot, layer quartered onions, garlic, crushed red pepper flakes, 2 ½ bottles of Samuel Adams Summer Ale and small potatoes.
  3. Cut the Portuguese sausage into 1-inch thick pieces, and cut the hot dogs in half, lengthwise.
  4. Add the meat and the cleaned clams to the pot. Add the lobsters, and cover tightly.  Let cook for 15 to 20 minutes until done.
  5. Layer on a platter, and save the remaining liquid for dipping. Serve with lemon wedges, and pair with a Samuel Adams Summer Ale.

NOTE: Ask your fishmonger for purged steamers as they have been cleaned already. Also, you can get the seaweed from your fishmonger. Just add a layer of seaweed after the potatoes (optional).

Recipe provided by Food Network Star’s Chef Michele Ragussis.


  • 3 bottles of Samuel Adams® Summer Ale
  • 4 lobsters (1 lb. each)
  • 5 lbs. steamers
  • 3 yellow onions
  • 4 cloves Garlic 
  • 6 ears of corn
  • 12 small potatoes
  • 1 lb. Portuguese sausage (or chorizo)
  • 1 lb. hot dogs
  • 2 lemons 
  • ½ teaspoon crushed red pepper flakes
  • Rockweed seaweed (optional)
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