HOW TO DO A CLAMBAKE IN THE BACKYARD RECIPES

BACKYARD CLAMBAKE | RACHAEL RAY IN SEASON

Backyard Clambake | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 12

Ingredients

2 pounds small new yellow-fleshed potatoes
1 pound andouille sausage, sliced crosswise 1/2 inch thick
1 50-count bag littleneck clams
2 1 pound bags steamer clams
2 lemons, 1 cut into 6 rounds and 1 cut into 6 wedges
5 - 6 cloves garlic, smashed and peeled
1 bunch fresh thyme
2 pounds shell-on large shrimp (about 45 pieces)
4 ears corn, broken into 2 or 3 pieces each
Melted butter, for dunking
Old Bay seasoning, for sprinkling
Crusty bread, for mopping

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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The right garbage can plus lobster, potatoes, hot dogs, eggs, corn on the cob, and clams proves you don't have to live on the coast to enjoy a good old-fashioned backyard clambake.

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