4-6 red potatoes, halved (or quartered to speed cooking time)
2-3 cans domestic beer
1 white onion, peeled and quartered
1 lb. linguica, chorizo, Kielbasa, or other smoked sausage, sliced
3-4 ears fresh corn, husked, silk removed and halved
Empty beer into large stockpot, covering bottom by 2 to 3 inches, and bring to a rolling boil.
Add potatoes and onion, lower temperature to a steady simmer, and cook for 15 minutes or until potatoes become fork-tender.
Add corn and cook an additional 3 to 4 minutes.
Add smoked sausage and PanaPesca Whole Shell Clams, cover, and cook until all clams open.
All ingredients should acquire a tasty film of pork fat from the sausages. Drain and serve immediately.