Steamer Clams (Soft Shell)
Chourico (Hot Portuguese Sausage)
Pork (breakfast) Sausage
Hot Dogs
Onions
Potatoes
Sweet Potatoes (optional)
Corn on the cob (optional)
Beer
Garlic
Hot Crushed pepper
Salt & Pepper
Butter

Clams- 1.5-2 lbs. per person (2 lbs. = 1 qt and about right for men)
Hot dogs- 1.5 per person +10%
Chourico- 1/5 lb per person +10% (Cut into ¼ stick pcs)
Sausage (pork) 1.5 per person +10%
Potatoes- 1.5 medium red per person +10% (Medium red & whole)
Sweet Potato- .25 lb per person +10% (Cut potato sized)
Onion 1.5 per person +10% (Medium, pealed & whole)
(Corn optional) 1 ear per person +10% (Break in ½)

Portion and bag EVERYTHING in cheese cloth for serving convenience. 3-4 servings/bag. (Meat in one bag, veggies in another, clams by themselves).

For each 10 persons, add to large (turkey Fryer) pan:

2 12oz beer, (Dark or Light)
1 tablespoon chopped garlic
2 tablespoons crushed wet
Red pepper
Salt & pepper

In BIG pot, Layer: Onions, potatoes, Sweet potatoes, clams then meat. (Corn can go loose on top if included). Place 1 onion on top for testing. Add 2 cans of beer and 1-2 qt of water. Season with garlic, hot pepper, salt and pepper.

Cover and cook for (approximately 45 min-1 hour) until top onion is tender. Melt 1 lb butter for dipping (for each 10-12 people) Serve with butter and broth.

Notes: Wash clams in warm (!) water 2 times with a cold water rinse between. Do not soak more than 10 min each time.

Cheesecloth commonly used in canning and available where canning supplies are sold. Makes serving large groups MUCH easier.

Average Turkey Fryer kit works great for outdoor cooking of this recipe. The kit pan will support a boil for 8-10 people.

Other shellfish and/or sausages can be substituted to local availability or tastes. Large Shrimp may also be substituted/added but should be added only in the last 10 min of cooking.

Submitted by: WeeHooker