Classic Clambake Gets a Craft Beer Upgrade: Samuel Adams Brings Summer Ale-Infused Clambake to Drinkers Nationwide

Samuel Adams Taps New England Cuisine Expert and Food Network Star Chef Michele Ragussis

May 22, 2013, 09:30 ET from Samuel Adams

BOSTON, May 22, 2013 /PRNewswire/ -- To celebrate the summer season, Samuel Adams teamed up with New England Cuisine Expert and Food Network Star Chef Michele Ragussis to bring craft beer lovers a Summer Ale-infused clambake – a combination of lobsters, clams, sausage and fresh vegetables boiled in Summer Ale for added layers of flavor, ready for drinkers to cook at home or beachside.


Chef Michele Ragussis, a New England native, is known for her love of seafood and has long used craft beer, both as a pairing and as an ingredient, to enhance the flavor of the dishes she creates. After visiting with the brewers at the Samuel Adams Boston Brewery and talking about how to make the raw components of beer shine in cooking, Michele found that the ingredients of Summer Ale, like lemon peel and Grains of Paradise, a cardamom-like pepper from Africa, were the perfect addition to her favorite clambake recipe.

"Most people don't realize the depth of flavors and built-in spices craft beer can add to recipes," says Ragussis. "Sam Adams Summer Ale proved to be an incredible flavor catalyst for this clambake recipe, infusing the lobster, clams, meats and vegetables with notes of bright citrus and spicy pepper. A great part of this recipe is that it can be made on the stovetop or beachside, so you can have the New England experience wherever you are this summer."

Jennifer Glanville, one of the brewers who collaborated with Michele on the clambake, notes the recipe was designed to pair with Summer Ale too.

"Summer Ale is the perfect pairing to enjoy alongside this traditional seafood feast; the buttery lobster meat, sweet clams and spicy sausage in Michele's clambake are a great complement to the beer's crisp wheat character and citrusy aromas," says Glanville. "The fruit and citrus character from the lemon peel, Noble hops and ale yeast in Summer Ale create a lively kick and bright, clean finish to the pairing."

Samuel Adams, in partnership with artisanal meat and seafood purveyor Robinson's Prime Reserve, makes recreating Chef Ragussis' recipe at home simpler than ever with the Samuel Adams Summer Ale Urban Clambake Packages, available starting May 2013 at

For craft beer lovers who will be cooking and dining al fresco, Samuel Adams Boston Lager cans are hitting shelves this summer just in time for outdoor drinking occasions where bottles aren't allowed, such as outdoor sporting events, boating or the beach. Summer Ale cans will also be available in select markets. Samuel Adams Boston Lager and Summer Ale cans will be available in 12-packs for a suggested retail price of $14.99-17.99 (price and availability varies by market).

Samuel Adams Summer Ale-infused clambake tasting and pairing notes: 

  • Samuel Adams Summer Ale's crisp wheat character balances out the buttery seafood of this dish, while the citrus adds a fresh bite. The distinctive spice from the chorizo is well matched by the peppery notes from the Grains of Paradise in the beer and the clams add a slight sweetness that is complemented by the lemon notes of the beer.

Samuel Adams Summer Ale Urban Clambake,
Recipe created by Food Network Star Chef Michele Ragussis:


  • 4 lobsters (1 lb. each)
  • 5 lbs. steamers
  • 3 yellow onions
  • 4 cloves garlic 
  • 6 ears of corn
  • 12 small potatoes
  • 1 lb. Portuguese sausage (or chorizo)
  • 1 lb. hot dogs
  • 2 lemons 
  • 3 bottles of Samuel Adams Summer Ale
  • ½ teaspoon crushed red pepper flakes
  • Rockweed seaweed (optional)

NOTE: Ask your fishmonger for purged steamers as they have been cleaned already. You can also ask them for the seaweed to add as a layer after the potatoes (optional).


  • Before beginning, make sure all clams are scrubbed clean.
  • On the stove top, in a big pot, layer quartered onions, garlic, crushed red pepper flakes, 2 ½ bottles of Samuel Adams Summer Ale and small potatoes.
  • Cut the Portuguese sausage into 1-inch thick pieces, and cut the hot dogs in half, lengthwise.
  • Add the meat and the cleaned clams to the pot. Add the lobsters, and cover tightly. Let cook for 15 to 20 minutes until done.
  • Layer on a platter, and save the remaining liquid for dipping. Serve with lemon wedges, and pair with a Samuel Adams Summer Ale.
  • Serves 8-10  

Robinson's Prime Reserve, Samuel Adams Summer Ale Urban Clambake Package:

  • The package includes 4 (1 lb.) lobsters, 5 lbs. of clams, 1 lb. of Robinson's Prime Reserve Portuguese sausage, 1 lb. of Robinson's Prime Reserve hot dogs and 2 Samuel Adams Pint Glasses for $229.00.
  • Fans will receive a 30% discount when using the code SAMADAMS in step one of the checkout process at Robinson's Prime Reserve.
  • A complimentary 8-quart restaurant kitchen quality lobster pot (a $50 value) will also be provided to the first 200 purchasers.

Learn more:

The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father's attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen.  Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America.  That beer was aptly named Samuel Adams Boston Lager, in recognition of one of our nation's great founding fathers, a man of independent mind and spirit.  Little did Jim know at the time, Samuel Adams Boston Lager soon became a catalyst of the American craft beer revolution.

Today, The Boston Beer Company brews more than 50 styles of beer.  It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients.  Using the traditional four vessel brewing process, the Company often takes extra steps like dry-hopping, barrel-aging and a secondary fermentation known as krausening.  The Company has also pioneered another revolution, the 'extreme beer' movement, where it seeks to challenge drinker's perceptions of what beer can be. The Boston Beer Company has been committed to elevating the image of American craft beer by entering festivals and competitions around the globe, and in the past five years has won more awards in international beer competitions than any other brewery in the world. As an independent company, brewing quality beer remains its single focus. Although Samuel Adams beer is America's largest-selling craft beer, it accounts for only one percent of the U.S. beer market.  The Boston Beer Company will continue its independently-minded quest to brew great beer and to advocate for the growth of craft beer across America. For more information, please visit

Connect with us:

Robinson's Prime Reserve, owned and operated by the Robinson family of Louisville, Kentucky, is the preeminent purveyor of the highest quality seafood and meats, including Lobster, Beef, Bison, Poultry, Pork, Lamb & Veal. The Robinson family's experience in the food industry began nearly a century ago, with a small general store in the rolling farmland of Kentucky, and blossomed into one of the leading purveyors of gourmet meats to world-renowned chefs and award-winning restaurants and hotels. A standard for high quality meats, Robinson's products have been served on the plates of six U.S. presidents, numerous dignitaries, celebrities and even a royal family. Robinson's Prime Reserve products have been the culinary centerpiece at highly acclaimed events such as Esquire House and the fabled Berluti Swan Club. Robinson's Prime Reserve's online store was launched in December of 2008 to provide every carnivore, foodie and connoisseur of fine living the opportunity to taste an incomparable culinary experience in the comfort of his or her own home. For more information please visit

Connect with Robinson's Prime Reserve:

Michele Ragussis brings a little edge and a whole lot of seafood to the kitchen. Growing up in an Italian/Greek family in Connecticut, food was a major part of her life. While working as a bartender, Michele realized her true passion was in the kitchen. In 1997, Michele went to Rhode Island to begin her culinary education.

After deciding that hands-on restaurant experience would be more valuable than attending classes, Michele spent more than 15 years holding various positions in the restaurant business. Michele's warm, relaxed and fun personality pairs well with the New England lifestyle she loves. She believes that food should be fun and thrives in the fast-paced kitchen. 

Michele first appeared on the national food scene with an appearance on Chopped in 2010. The high-pressure cooking competition was the ideal competition for Michele. In 2011, Michele won an episode of 24 Hour Restaurant Battle. Michele next appeared on the eighth season of Food Network's Food Network Star in 2012. Her vivacious personality quickly made her a front-runner in the competition as a member of Bobby Flay's team. She finished as first runner-up in the competition.

In the summer of 2012, Michele became the Head Chef of Pearl on the Pier in Rockland, Maine.

SOURCE Samuel Adams