Easy Clambake on the Grill
Author: 
 
Recipe adapted from a magazine I was flipping through and forgot the name
Ingredients
  • 1 lb. raw shrimp, large, cleaned, deveined with tails on
  • 2 ears of corn cut into quarters, uncooked
  • 1 dozen little neck clams ( there will always be some that won't open) you can sub in some mussels if you prefer as well as crab legs and lobster
  • 4 red or white potatoes cut into about 1½ inches uncooked or you can microwave them for 1 minute to give them a head start
  • 1 onion, quartered
  • 1 cup or so of cherry tomatoes sliced in half
  • 12 oz. of smoked sausage, something precooked like andouille with a little kick, cut into bite size pieces
  • 1 bottle of beer, your choice
  • 2 cloves garlic, smashed
  • spice mix of your choice , at least 2 tablespoons per packet or more if using a big pan, you be the judge on that, I really didn't measure kept adding more
  • 2 tablespoons butter
  • lemons, parsley or chives for garnish
  • IF MAKING IT IN A LARGE FOIL PAN FOR A CROWD, JUST UP ALL THE INGREDIENTS.
Instructions
  1. To make individual foil packets, line a mixing bowl with 2 sheets of heavy duty foil, making sure you'll have enough to bring up the sides and seal it good.
  2. Start layering your packets, dividing up your ingredients starting with the potatoes, onions, tomatoes, garlic, corn, shrimp and sausage, sprinkling some of the spice mix over each layer.
  3. Top the packet with the clams, a dollop of butter and ½ cup of beer.
  4. Close the packets up, sealing them tightly so no steam escapes.
  5. Place packets directly on the grill which should be on high heat.
  6. Cook 20-25 minutes, clams should be open and shrimp cooked.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/06/easy-clambake-grill.html