Grilled New England Seafood Bake Recipes

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.

Steps:

• Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
• Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
• Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
• Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.

Steps:

• Heat grill to medium. in small bowl combine butter, dill and garlic, season with salt and pepper. Set aside. Fold four 14-inch squares of aluminum foil in half, forming 4 rectangles. Assemble packets - on one half of each rectangle - arrange potatoes in single layer, top with cod, then shrimp. Place 2 pieces of corn on side. Season with salt and pepper. Add a dollop of butter mixture and two lemon slices. Fold foil over ingredients and crimp to seal. Place on grill, potato layer on bottom. Cook, rotating but not flipping, until fish is just cooked through and potatoes are tender, 12-14 minutes. Remove from grill. Slit packets open and transfer to serving bowl. Garnish with dill and serve with rolls

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain; cool slightly. , Slice 1/8 in. thick; place in a greased shallow 2-qt. baking dish. Sprinkle with flour. Top with onion; sprinkle with salt and pepper. Pour half the milk over potatoes. Place fish on top; pour remaining milk over fish. Sprinkle with Parmesan cheese if desired. , Cover and bake at 375° until fish flakes easily with a fork, 20-30 minutes. Sprinkle with parsley and paprika.