Clambake On The Grill Recipe - Cooking Index
Clambake On The Grill Recipe - Cooking Index
| 40 | Littleneck clams | |
| 20 | New potatoes - (1 1/2" dia) (small) | |
| 1 teaspoon | 5ml | Seafood seasoning (Old Bay, for example) |
| 1 | Roasting pan/ 15" by 11" by 3" | |
| (standard disposable aluminum pan) | ||
| 8 | Corn ears - unhusked | |
| 1/2 lb | 227g / 8oz | Butter - drawn (optional) |
Preheat grill on high. Scrub the clams and the potatoes.
Put 1/2-inch of water in the bottom of the roasting pan and add Old Bay seasoning. Lay corn in the bottom of the pan (trim the corn slightly if necessary to fit in the pan).
Put the potatoes in around the outside edge of the corn, against the vertical wall to form a border or frame for the clams. Place scrubbed clams in the center on top of the corn.
Cover pan tightly with foil to retain heat and steam. Place in closed grill for 30 minutes. You may have to scrunch the aluminum pan a little to enable the lid to go down.
Check after 20 minutes. If clams are steamed open, shut off the grill.
Serve with parsley and drawn butter (optional).
This recipe yields 4 servings.
Source:
New York Seafood Council at http://www.nyseafood.org
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