Here’s a fun and easy way to entertain this summer, get adventurous and make this easy clambake on the grill. Think backyard parties, get-togethers and holidays like the fourth of July which is right around the corner. There’s no fuss or mess, the method is simple and it allows you more time to enjoy your guests.
I made something similar in the past, a Seafood Boil, and I won’t kid you it was a huge undertaking trying to find the perfect pot so that everything could fit inside all together, but now I realize we could have easily done the same thing in one big foil pan ( covered) out on the grill with a much easier clean up!
Basically all you have to do is get everything prepped, these are the ingredients I used but really as long as it’s something that cooks up quickly add in your favorites, like crab legs, lobster and mussels and different veggies if you like.
The method is easy, just stack all your delicious ingredients into the vessel of your choice, like I said you could use a big foil pan just as long as you can cover it tightly with a heavy duty foil to create steam.
Covering it tightly is the key.
Using a large pan on the grill makes for easy entertaining and a fun way to gather and eat together. Just place it in the center of the table so everyone can dig in!
Be sure to have plenty of remoulade sauce for dipping.
If it’s just a smaller gathering or dinner for two the individual packets are perfect.
You’ll need a good spice mix, something like Old Bay or you can make your own. I happen to like one from Whole Foods it’s a classic rub and I find it in the fish department.
You’ll also need some kind of a liquid to create steam so everything can cook up nicely, either plain old water, wine, broth or in my case a bottle of beer.
Then just let the grill do all the work, while you sit down and have a cold drink!
Which ever way you decide to do your clam bake it, I feel making it on the grill is the way to go, give it a try next time!
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- 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.
- 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.
- 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.
- Top the packet with the clams, a dollop of butter and ½ cup of beer.
- Close the packets up, sealing them tightly so no steam escapes.
- Place packets directly on the grill which should be on high heat.
- Cook 20-25 minutes, clams should be open and shrimp cooked.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
