Ingredients
- ¼ Cup Butter
- 1 ½ Pounds Smoked Edwards sausage – cut into ¼ inch thick slices on a diagonal
- ½ Cup Leeks – ¼ inch slices
- 1T Garlic – chopped fine
- 2 Cups Fingerling Potatoes, ¼ inch slices
- 4 each Thyme sprigs
- 2 each Bay leaves
- 2 Tbsp. Old Bay
- 12 oz Alewerks Weekend Lager
- 2 ½ Cups Chicken stock
- 2 Pounds Shrimp – peeled and deveined
- 30 each Middle neck clams – washed well; discard any that are open
- 1 Cup Fresh corn; cut off the cob
- ½ Cup Tomato – peeled and diced
- 2 Tbsp. Fresh chives; minced
- 5 oz. Butter; melted
Directions
Prepare all ingredients as described:
Heat butter in a large 10-12qt soup pot. Add the sausage and cook for three minutes stirring often. Add the leeks and garlic and cook for an additional two minutes. Add the potatoes thyme, bay leaf, old bay, Alewerks Weekend Lager, and chicken stock; cover and bring to a boil then reduce. Cover potatoes and simmer for four minutes. Add clams shrimp and corn. Increase heat to high; cover and cook until clams open. Sprinkle tomatoes and chives over top. Serve in bowls with the broth, grilled country bread or your favorite baguette and sides of melted butter.
