Traditionally, when it comes to clambakes most people use mesh bags but for this recipe, we’re going to use foil packets because it adds so much more flavor to the dish because it catches all the seasoning and juice and buttery sauce perfectly when used as a dipping sauce with a hunk of bread. I like doing this ahead of time so you can quickly assemble the foil packets in the morning and store them in the fridge, then head out for a day in the sun and surf. When you come in for the evening, simply toss the packets on the grill for about 20 minutes and you have a  clambake. You can also bring them along if your camping or just hanging out at the beach with a little carrie grill for a great meal. Here’s what you’re going to need.

Ingredients

 1 1/2 (12 oz.) unsalted butter, softened, 1/4 cup finely chopped shallot (about 1 shallot)  2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh dill, 1 1/2 teaspoon lemon zest (from 1 lemon)  3 tablespoons Old Bay seasoning, divided, 12 small red potatoes (about 2 lb.), cut into 1/2-inch wedges, 1/4 cup water  1 cup white wine or 1 beer  3 ears corn, husks removed, each ear cut into 4 pieces ,24 unpeeled raw medium shrimp (about 2/3 lb.) 24 littleneck clams in shells, scrubbed, 1lb scrubbed mussel  (about 1 lb., 3 oz.)  1 pound kiebasa  cut diagonally into 1-inch-thick slices, 3 lemons, cut into quarters, 6 whole pieces of garlic sliced not chooped  6 thyme sprigs .  You can grill french bread or Italian bread if you like.

Let’s get started 

Stir together the butter, shallot, parsley, dill, lemon zest, and 1 tablespoon of the Old Bay seasoning in a medium bowl until well blended.

Combine potatoes and water in a medium-size microwaveable bowl; cover with plastic wrap. Microwave on HIGH until tender and a knife can be inserted easily in the center of potatoes, about 5 minutes. Drain and let stand 5 minutes.

Preheat a grill to medium (400°F to 450°F). Cut 12 (12-inch) square pieces of heavy-duty aluminum foil. Place 6 squares of the foil in a single layer on work surface. Divide potato wedges and corn evenly among foil sheets. Top each with 4 shrimp and 4 clams. Top evenly with sausage slices and lemon wedges. Dollop each with about 1/4 cup butter mixture. Top each with 1 thyme sprig, and put 1 garlic clove slice in each packet and sprinkle each with 1 teaspoon Old Bay. Top each with 1 foil square, and crimp all sides to seal tightly.

Grill packets, covered, until shrimp are done and clams open, 8 to 10 minutes, rotating packets on grill halfway through cooking time. Discard any clams that do not open. Serve with grilled French bread.

This should serve 6 people

 

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