extra-virgin olive oil
smoked sausage, such as andouille or kielbasa, cut into 1” slices
white onion, quartered
garlic cloves, smashed and peeled
water
(16-oz.) can lager, such as Narragansett
white wine vinegar
Old Bay, plus more for serving
dried bay leaves
granulated sugar
kosher salt
freshly ground black or white pepper
small red potatoes, halved if large
ears sweet corn, shucked and halved
littleneck clams, cleaned
medium shell-on shrimp
butter, melted
lemon wedges, for serving