CLAMBAKE PARTY MENU RECIPES
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.
CAJUN-STYLE CLAMBAKE | SEAFOOD RECIPES
It’s dinner in a packet – simply delicious.
Provided by Jamie Purviance
Categories Seafood
Total Time 1 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the butter, lemon juice, seasoning, garlic and thyme.
- Prepare the grill for direct cooking over medium heat (180°C to 230°C).
- Cut eight sheets of aluminum foil, each about 30 by 50 centimetres. Line a 20 by 20 centimetre cake pan with two sheets of aluminum foil, arranged in a criss-cross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.
- Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to check for doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls. Serve immediately.
Nutrition Facts : Calories calories
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