CLAMBAKE ON THE GRILL RECIPE RECIPES

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GRILLED CLAM BAKE RECIPE: HOW TO MAKE IT



Grilled Clam Bake Recipe: How to Make It image

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

18 fresh littleneck clams
4 medium ears sweet corn, husks removed and cut into thirds
8 medium red potatoes, cut into 1/2-inch cubes
2 medium onions, cut into 2-inch pieces
1 cup white wine or chicken broth
1 cup minced fresh parsley
1/4 cup minced fresh basil
1/2 cup olive oil
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 bay leaves
3 pounds uncooked snow crab legs
1/4 cup butter, cubed
French bread, optional

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.

GRILLED CLAMBAKE FOIL PACKETS WITH HERB BUTTER RECIPE ...



Grilled Clambake Foil Packets with Herb Butter Recipe ... image

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.

Provided by Karen Rankin

Categories     Sea Food

Total Time 40 minutes

Yield Serves 6

Number Of Ingredients 15

1 1/2 (12 oz.) unsalted butter, softened
1/4 cup finely chopped shallot (about 1 shallot)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1 1/2 teaspoon lemon zest (from 1 lemon)
3 tablespoons Old Bay seasoning, divided
12 small red potatoes (about 2 lb.), cut into 1/2-inch wedges
1/4 cup water
3 ears corn, husks removed, each ear cut into 4 pieces
24 unpeeled raw medium shrimp (about 2/3 lb.)
24 littleneck clams in shells, scrubbed (about 1 lb., 3 oz.)
1 pound smoked sausage (such as Conecuh), cut diagonally into 1-inch-thick slices
3 lemons, cut into quarters
6 thyme sprigs
Grilled French bread

Steps:

  • Stir together butter, shallot, parsley, dill, lemon zest, and 1 tablespoon of the Old Bay seasoning in a medium bowl until well blended.
  • Combine potatoes and water in a medium-size microwavable bowl; cover with plastic wrap. Microwave on HIGH until tender and a knife can be inserted easily in center of potatoes, about 5 minutes. Drain and let stand 5 minutes.
  • Preheat a grill to medium (400°F to 450°F). Cut 12 (12-inch) square pieces of heavy-duty aluminum foil. Place 6 squares of the foil in a single layer on work surface. Divide potato wedges and corn evenly among foil sheets. Top each with 4 shrimp and 4 clams. Top evenly with sausage slices and lemon wedges. Dollop each with about 1/4 cup butter mixture. Top each with 1 thyme sprig, and sprinkle each with 1 teaspoon Old Bay. Top each with 1 foil square, and crimp all sides to seal tightly.
  • Grill packets, covered, until shrimp are done and clams open, 8 to 10 minutes, rotating packets on grill halfway through cooking time. Discard any clams that do not open. Serve with grilled French bread.

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