Ingredients

• 1 tbsp. 

  extra-virgin olive oil

• 12 oz. 

  smoked sausage, such as andouille or kielbasa, cut into 1” slices

• 1 

  white onion, quartered 

• 8 

  garlic cloves, smashed and peeled

• 3 qt. 

  water

• 1 

  (16-oz.) can lager, such as Narragansett 

• 1 c. 

  white wine vinegar

• 1/2 c. 

  Old Bay, plus more for serving 

• 4 

  dried bay leaves 

• 2 tbsp. 

  granulated sugar

• 1 tbsp. 

  kosher salt

• 1 tsp. 

  freshly ground black or white pepper

• 1 lb. 

  small red potatoes, halved if large 

• 3 

  ears sweet corn, shucked and halved

• 1 lb. 

  littleneck clams, cleaned 

• 1 lb. 

  medium shell-on shrimp

• 4 tbsp. 

  butter, melted

• lemon wedges, for serving

Description

1. Step 1In a large stock pot over medium heat, heat oil until shimmering. Add sausage and cook, cut sides down, until golden on both ends, 4 to 6 minutes. Transfer sausage to a plate. Add onion and garlic cloves to pot and let cook, undisturbed, until they begin to brown, 3 to 4 minutes.
2. Step 2Add water and, using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add beer, vinegar, Old Bay, bay leaves, sugar, salt, and pepper and bring to a boil.
3. Step 3Add potatoes, cover, and cook until mostly tender (a fork should slide in with a little resistance), about 8 minutes. Add corn and clams, cover, and cook 5 minutes more, until most clams are open and corn is bright yellow. Add shrimp and cooked sausage, cover, and cook until shrimp is pink and opaque and sausage is warmed through, 1 to 2 minutes.
4. Step 4Drain cooking liquid and discard onion, bay leaves, and any unopened clams. Transfer seafood, potatoes, sausage, and corn to serving bowls or a newspaper-lined table. Serve with melted butter, lemons, more Old Bay, and plenty of napkins.