Clam Bake
Clam Bake
Clam Bake
Clam Bake

Clam Bake

David Venable

Here's one for the seafood fans! Herbs, andouille sausage, and beer enliven a mix of shrimp and clams.

Ingredients

  • 1 stick butter, softened
  • 1 tsp lemon zest
  • 1 Tbsp fresh dill, chopped
  • 1 Tbsp fresh chives, chopped
  • 1 Tbsp shallot, minced
  • 1 lb red bliss potatoes, cut into 1/4 inch–1/2 inch slices
  • 4 ears corn, cleaned and cut into thirds
  • 18 (size 16–20) shrimp
  • 72 littleneck clams, scrubbed
  • 6 andouille sausage links, cut into quarters
  • 2 cloves garlic, thinly sliced
  • 2 lemons, cut into 1/4 inch slices
  • 2 (12 oz) bottles beer (preferably lager style)
  • Salt and pepper, to taste
  • Crusty bread, for serving

Directions

Preheat the grill to medium to medium-high heat.
In a small mixing bowl, combine the butter, lemon zest, dill, chives, and shallot. Set aside.
Cut out 6 (18 inch x 24 inch) sheets of aluminum foil, preferably heavy duty, and lay out the sheets in a single layer on a work surface.
Divide the potato slices and corn evenly among the foil sheets. Then, add 3 shrimp and 12 clams to each. Next, evenly divide and add the sausage, garlic, and lemon slices to each sheet.
Slightly bring up the sides of the foil and pour 4 oz of beer in each packet. Divide the prepared butter evenly among the packets, then season each to taste with salt and pepper.
Carefully tent and crimp the foil to create a handle. Place each packet on the grill and cook for 15–20 minutes, until the clams are open and the shrimp are cooked through. Transfer to a serving dish, or enjoy straight from the packet. Serve with the crusty bread.

Cook's Notes

You can also make this recipe in the oven! Preheat to 400°F and cook for 15–20 minutes on a sheet tray, until clams are open and shrimp are cooked through.

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