Portuguese New England Clam Boil
Recipe from the Tasting Table Test Kitchen
Yield: 8 to 10 servings

Ingredients
2 tablespoons olive oil
3 yellow onions, thinly sliced
2 garlic heads, split in half
4 thyme sprigs
1 fresh bay leaf
½ teaspoon whole black peppercorns
¼ teaspoon crushed red pepper flakes
Kosher salt, to taste
Four 12-ounce bottles light lager beer
2 pounds medium red potatoes, quartered
2 pounds linguiça, cut into 3-inch pieces
35 (about 4 pounds) littleneck clams, scrubbed and rinsed
4 ears corn, husked and cut in half
½ cup thinly sliced (about 3) scallions, green and white parts
1 cup parsley, roughly chopped
Lemon wedges

Directions:
1. In a large stockpot over medium heat, add the olive oil. Add the onions, garlic, thyme, bay leaf, black peppercorns and red pepper flakes, and season with salt. Reduce the heat to medium low and cook, stirring often, until the onions are soft but haven’t browned too much, 6 to 8 minutes. Add the beer and potatoes, and season with more salt. Increase the heat and cook at a high simmer until the potatoes are almost tender, 20 to 25 minutes depending on the size. Add the sausage, nestling each piece into the broth. Top with the clams and corn. Cover and cook until the clams begin to open, 10 to 15 minutes.

2. Using a slotted spoon, divide the clams, sausage and vegetables into bowls. Ladle the broth into each bowl and sprinkle the scallions and parsley over the tops. Serve with lemon wedges.