I tried extending the stout-and-oyster idea to clams and porter, but I guess it was a bridge too far. Stout pairs well with oysters because the flavor palette is fairly narrow and the briny oysters bring that narrow profile to a new level.

I found the porter to have too many flavors to complement the Pilgrim Clam Pudding, and the pudding was seasoned itself.

I'm afraid I can't recommend this combination. It's no knock on the Andrews Porter, of course, and I will try it again with something else.