recipe
A TRADITIONAL CLAM BAKE ON THE GRILL
5.0
Digging a pit in the sand at the beach, filling it with hot stones and seaweed, and topping it with shrimp, clams and sausage is a traditional clam bake. But if the beach is a thousand miles away and seaweed is hard to come by you can still make a clam bake right in your own backyard. Just use your grill.A clam bake is great party food because you ...
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Ingredients
1
cup butter, melted
3
lemons, juiced
2
garlic cloves, minced
2
tablespoons old bay seasoning
4
large red potatoes, sliced 1-inch thick
1
pound shrimp, peeled and deveined
4
ears of corn, shucked & cut into three pieces per ear
4
dozen littleneck clams
1
pound smoked sausage, sliced into 1/2-inch pieces
1
cup dry white wine
Ingredient Tips
Know when it's ready
The clam bake is ready when the potatoes are tender and all the clams have opened. Check all the clams before you serve the packets and discard any that didn’t open.
Dipping
Be sure to have a lot of crusty bread on hand for sopping up all the delicious buttery broth.
Directions
1
Preheat the grill on one side to medium high, leaving the other side off for indirect cooking
2
Combine the butter, lemon juice, garlic cloves and Old Bay Seasoning. Set aside.
3
Cut four large pieces of heavy duty aluminum foil. Put two sheets of foil together to form a double thickness. Fold up each side to form a bowl.
4
Make a bottom layer in each packet of the potatoes and top with the shrimp, corn, clams and sausage.
5
Pour the butter mixture evenly over both packets and pour the white wine around the bottom.
6
Tightly fold the foil packets and poke a hole in the top of each to vent the steam.
7
Place the packets on the unlit side of the grill and close the lid. Grill for about 30-35 minutes or until the potatoes are tender and the clams have opened. Discard any clams that don’t open.
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