BBQ CLAM BAKE RECIPES
GRILLED CLAM BAKE RECIPE: HOW TO MAKE IT
With clams and crab legs, this grilled entree looks impressive but is quite easy to prepare on the grill. The addition of corn and potatoes makes it a meal in one.—Lisa Reuter, Hilliard, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Tap clams; discard any that do not close., In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes., Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.
Nutrition Facts : Calories 574 calories, FatContent 33g fat (8g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 580mg sodium, CarbohydrateContent 43g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 28g protein.
BACKYARD CLAMBAKE | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 20 minutes
Prep Time 20 minutes
Number Of Ingredients 12
Steps:
- Preheat a grill to high. In an 18-inch roasting pan, add the potatoes, sausage and 4 cups water. Place on the grill, close the grill lid and bring to a boil. Add the clams; scatter the lemon rounds, garlic and thyme on top. Cover with foil or the roaster lid, then close the grill lid and cook for 15 minutes. Stir well, add the shrimp and corn, cover, close the grill lid and cook until the clams open, 10 to 15 minutes.
- Transfer the shellfish, sausage and vegetables to bowls or platters and serve with the lemon wedges, melted butter and Old Bay Seasoning. Ladle the clam broth into large bowls and serve with the crusty bread.
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Mesh bags are traditionally used at clambakes. For this recipe, however, we have added the classic low country boil ingredients of shrimp, potatoes, corn, and smoked sausage, such as Conecuh. We prefer using foil packets because they act as pockets, catching the seasoned juices and buttery sauce—perfect when used as a dipping sauce with a hunk of bread. You can quickly assemble the foil packets in the morning and store them in the fridge, then head out for a day in the sun and surf. When you come in for the evening, simply toss the packets on the grill for about 20 minutes and you have a wonderfully fragrant clambake.
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BACKYARD CLAMBAKE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 20 minutes
Total Time 20 minutes
- Transfer the shellfish, sausage and vegetables to bowls or platters and serve with the lemon wedges, melted butter and Old Bay Seasoning. Ladle the clam broth into large bowls and serve with the crusty bread.
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