From Narragansett:
Narragansett is the Official Beer Of The Clam. We have been since 1890 and we’re not kidding. In New England, everyone loves clams and there’s no better New England beer to wash them down with than ‘Gansett. So this season we’re bringing back the “Clam Cans”. This limited edition 16oz can contains our favorite clam bake recipe on the back. We’ve put a lot of recipes on our site, but this one is the easiest and most popular to share with friends and family. In fact our Community Manager’s family uses this exact recipe to celebrate the Fourth Of July with every year for over 30 years. Now that’s Hi Neighbor heritage. So enjoy these cans at your favorite spot for a tall boy or get to your local package store and pick some up before summer is over. These are going to go fast and will be gone by labor day. Not to mention they make great collectible gifts. Have a great summer and enjoy the ‘Gansett Clam Can. Here’s the recipe and more.
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
* 12oz of Narragansett lager beer, taste and enjoy the other 4oz
Directions
Combine potatoes, sausages, onions, corn and bay leaves in a large pot. Cover with cold water, the ‘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. Then garnish with green onions and parsley. Melt butter and use the broth for dipping. Leftover broth and clams are a great starter for some delicious chowder.
Check out Mark and McGrath clambakes making this recipe with the cans on Fox Providence’s Rhode Show.
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