Tuesday, 27 July 2010 00:00

Narragansett Beer, The Official Beer of the Clam

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'Gansett Introduces Limited-Edition Tallboy Can and Kicks Off Exclusive Summer Events Series

July 19, 2010; Providence, RI - New England's Narragansett Beer, the official "Beer of the Clam," is ready to toast the summer season with the release of a new, limited-edition Tallboy can and kick-off of the exclusive summer event series.

Throughout July and August, keep your eyes peeled for the specially-designed 16 oz. tallboy can, available for purchase at all major liquor retailers, bars and restaurants throughout southern New England. The 'Gansett summer can also features a simple, signature clam bake recipe (included below), perfect for your next beach party.

The Narragansett team will also travel throughout New England hosting exclusive summer events at some of the region's top seafood joints and clam shacks. The events will feature specialty menus, entertainment, contests, promotions, and of course, plenty of Narragansett!

For full schedule of events, ticket pricing and availability, please visit:  http://www.narragansettbeer.com/events

Narragansett Beer...Brewed since 1890, 'Gansett is a straight-forward, quality beer that has been a New England tradition for generations. Producing a classic family of award-winning American lagers & ales, today 'Gansett is produced at a top-rated brewery in Rochester, NY, with their craft brews being produced in Providence, RI and Pawcatuck, CT. Narragansett is available for purchase in local restaurants, bars and liquor stores throughout New England and Florida. Thirsty for more? Visit:  http://www.narragansettbeer.com



4 small red potatoes
1/2 pound Chorizo sausage, sliced
4 breakfast sausages
4 onions, peeled
2 ears sweet corn, shucked and broken
2 bay leaves
Salt, pepper, crushed red pepper
2 quarts steamers (soft clams)
3 tablespoons chopped green onion
3 tablespoons chopped parsley
1 12oz can of Narragansett lager beer (1 16oz Tallboy can is recommended - chef gets the extra sip!)


Combine potatoes, sausages, onions, lager, corn, bay leaves in large pot.
Cover with 3 quarts cold water and 'Gansett.
Season to taste with salt, pepper, crushed red pepper.
Bring to a boil, reduce heat, simmer 20 minutes.
Add clams, cover and cook until they open, about 15 minutes.
Garnish with green onion, parsley.
Serve from the pot.

For more 'Gansett recipes visit:  http://www.narragansettbeer.com
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