5 pounds littleneck clams, scrubbed clean
2 pounds pork sausage, poached and cut into 2 inch pieces
2 pounds new potatoes, boiled and salted
1 beer
2 handfuls parsley

In the biggest pot you can find that has a lid, pour the contents of one beer and place over high heat. When the beer has begun to boil vigorously, add the clams, sausage and new potatoes, place the lid on and allow to steam until the clams have opened, which should take about five minutes. When all clams have opened, remove from heat and toss in the parsley, toss vigorously to mix all ingredients and juices and serve immediately, remembering bowls for the empty shells.

This recipe first appeared with this article.