GRILLED CLAMBAKE DINNER
You don't need a giant pot or a trip to Cape Cod to have a clambake. We've taken all your favorite New England-style ingredients and made them grill-friendly for a quick weeknight dinner or a fun meal for entertaining.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for medium-high heat.
- Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture.
- Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper.
- Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure.
- Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute.
- Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.
CLAMBAKE PACKETS
I've long been a fan of things prepared in a foil packet-we'll make them quite a bit when out on the boat or camping. This one, with fresh seafood, sausage, corn on the cob and potatoes, just tastes like summer on the shore. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Divide shrimp, potatoes, clams, corn and sausage on 6 pieces of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with seafood seasoning. Top with lemon slices. Fold foil around mixture, sealing tightly., Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. Open foil carefully to allow steam to escape. Discard any unopened clams.
Nutrition Facts : Calories 526 calories, Fat 28g fat (7g saturated fat), Cholesterol 197mg cholesterol, Sodium 894mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.
CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
- For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
- Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
- Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
- Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
- When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
- (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)
KITCHEN CLAMBAKE
Steps:
- Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
More about "clambake packets recipes"
GRILLED CLAMBAKE FOIL PACKETS WITH HERB BUTTER RECIPE
Web Apr 23, 2021 Stir together butter, shallot, parsley, dill, lemon zest, and 1 tablespoon of the Old Bay seasoning in a medium bowl until well …
From southernliving.com
From southernliving.com
- Stir together 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 microwavable bowl; cover with plastic wrap. Microwave on HIGH until tender and a knife can be inserted easily in 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 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.
HOW TO HOST A CLAMBAKE ANYWHERE | TASTE OF HOME
Web Apr 22, 2019 Bundle clams, corn and more in cheesecloth, mesh baskets or foil packets and place on top of the rocks. This is traditionally covered …
From tasteofhome.com
Author Lisa KaminskiEstimated Reading Time 6 mins
From tasteofhome.com
Author Lisa KaminskiEstimated Reading Time 6 mins
SHEET PAN CLAMBAKE - CREME DE LA CRUMB
Web Aug 17, 2017 Add clams, shrimp, sausage, onions, lobster (if using) and black pepper to the bowl along with the potatoes and corn. Melt 1/2 cup butter, stir in garlic and Old Bay seasoning. Pour over seafood and …
From lecremedelacrumb.com
From lecremedelacrumb.com
HOW TO DO A NEW ENGLAND CLAMBAKE AT HOME - SIMPLY …
Web Feb 12, 2021 To serve the clambake: With a large slotted spoon, remove the corn, mussels, clams, sausages and potatoes from the pot and transfer to a large serving platter. Discard any clams or mussels that have not …
From simplyrecipes.com
From simplyrecipes.com
GRILLED FOIL PACKET CLAMBAKE RECIPE - TODAY.COM
Web Jul 31, 2017 Divide the clams, mussels and sausage in center of each sheet. Top each with equal amounts of onion, garlic and potato. Add 1 bay leaf, a sprig of thyme, a few peppercorns and jalapeño slices to ...
From today.com
From today.com
CLAMBAKE (EASY ONE-PAN RECIPE!) - RASA MALAYSIA
Web Jul 5, 2021 Heat up a cast-iron skillet on stovetop. Add the melted butter and saute the garlic. Add the shrimp, clams, mussels, red potatoes and corns. Add the beer or white wine, Cajun seasoning and ground black …
From rasamalaysia.com
From rasamalaysia.com
HOW TO CLAMBAKE AT HOME—WITHOUT A RECIPE - FOOD52
Web Jul 27, 2015 To the roasting pan, add potatoes, sausages, and 4 cups salted water. Place the roaster on the grill, close the grill’s lid, and bring the mixture to a boil. Then add lobsters, clams, mussels, potatoes, …
From food52.com
From food52.com
CAJUN-STYLE CLAMBAKE | SEAFOOD RECIPES - WEBER INC.
Web Feb 13, 2012 Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque and the potatoes are cooked, 20 to 25 …
From weber.com
Servings 4Total Time 1 hr 10 minsCategory Seafood
From weber.com
Servings 4Total Time 1 hr 10 minsCategory Seafood
- Cut eight sheets of aluminum foil, each about 30 by 50 centimetres. Line a 20 by 20 centimetre cake pan with two sheets of aluminum foil, arranged in a criss-cross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.
- Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to check for doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls. Serve immediately.
CAJUN-STYLE CLAMBAKE | SEAFOOD RECIPES | WEBER GRILLS
Web Prepare the grill for direct cooking over medium heat (350° to 450°F). Prepare the grill for cooking over medium heat (400°F). Cut eight sheets of aluminum foil, each about 12 by …
From weber.com
From weber.com
NEW ENGLAND CLAMBAKE RECIPE | TRAEGER GRILLS
Web Lower the grill temperature to 300 degrees F (150 C) and cook for another 10-15 minutes or until the potatoes are tender, lobster cooked through and mussels and clams have …
From traeger.com
From traeger.com
CLAMBAKE PACKETS | PUNCHFORK
Web 1 1/2 pounds uncooked shell-on shrimp (16-20 per pound); 1 1/2 pounds red potatoes, quartered; 26 fresh littleneck clams; 3 medium ears sweet corn, cut into 1-inch slices; …
From punchfork.com
From punchfork.com
GRILLED CLAMBAKE PACKET - TASTINGTABLE.COM
Web May 18, 2016 to 10 servings Total time: 50 minutes Ingredients 1 pound baby red potatoes, halved 3 ears corn, each shucked and quartered 2 lemons, quartered 1 pound andouille …
From tastingtable.com
From tastingtable.com
FOIL-PACKET CLAMBAKE | TOWN & COUNTRY MARKETS
Web 5 pounds clams; 1 ounce kombu seaweed, soaked in hot water; 2 sliced lemons, ¼-inch slices; 2 pounds baby potatoes, 1-inch diameter; 1 tablespoon seasoning of choice (sea …
From townandcountrymarkets.com
From townandcountrymarkets.com
EASY FOIL PACKET RECIPES THAT MAKE DINNER CLEANUP A BREEZE
Web Nov 28, 2022 The Recipe Critic. Shrimp is always an easy weeknight dinner choice, and a foil packet meal makes for easy cleanup. Even better, the shrimp steam right in the foil …
From southernliving.com
From southernliving.com
GRILLED CLAMS IN FOIL - SKINNYTASTE
Web Jul 16, 2018 Instructions. Preheat the grill to high heat. Make foil packets. Tear off 2 18” sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil. In a medium bowl …
From skinnytaste.com
From skinnytaste.com
CLAMBAKE PACKETS » TIDE & THYME
Web Nov 10, 2018 Clambake Packets 1 1/2 pounds large shrimp, shell-on 25 littleneck clams, scrubbed and rinsed 12 ounces kielbasa or andouille sausage, sliced about 1-inch thick …
From tideandthyme.com
From tideandthyme.com
35 RECIPES TO MAKE FOR A CLASSIC AMERICAN CLAMBAKE
CLAMBAKE ON THE GRILL | SYMON'S DINNERS COOKING OUT | FOOD …
Web Clambake on the Grill Michael Symon makes a summertime seafood meal that's all about the prep and then letting the foil and grill do the work. He starts with foil packets of …
From foodnetwork.com
From foodnetwork.com
You'll also love