2 bottles (12 ounces each) Brooklyn East India Pale Ale or other pale ale
3 cups cold water
1/2 cup Old Bay Seasoning
6 ears fresh corn shucked and cut into 2-inch pieces
4 large leek® white and light green parts only washed and sliced into 1-inch rings
4 red Fresno or jalapeno chile peppers seeded and sliced thin
1 pound Portuguese chourico or linguica sausage cut into 1-inch pieces
4 ears fresh corn shucked and cut into 2-inch pieces
30 small littleneck clams scrubbed and drained
3 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
1. Bring ale water and OLD BAY Seasoning to boil in 12-quart stockpot on medium-high heat. Add corn leeks and chiles; mix well. Bring to a boil and cook 8 minutes.
2. Stir in shrimp. Cook 4 to 5 minutes or just until shrimp turn pink stirring occasionally.
3. Strain cooking liquid. Pour contents of pot into large serving bowl or platter. Or mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning. Serve with cooking liquid.