Ingredients with Measurements:
- 2 lbs clams
- 1 lb shrimp, peeled and deveined
- 1 lb mussels
- 1 lb corn on the cob, husked
- 1 lb red potatoes, quartered
- 1/2 lb smoked sausage, sliced
- 1/4 cup butter, melted
- 2 tbsp olive oil
- 2 tbsp Old Bay seasoning
- 1 lemon, sliced
- Salt and pepper to taste
Special equipment needed:
- Grill
- Aluminum foil
- Large pot or bowl for soaking clams and mussels
Step-by-step instructions:
1. Soak clams and mussels in a large pot or bowl of cold water for at least 30 minutes to remove any sand or grit.
2. Preheat grill to medium-high heat.
3. In a large bowl, toss shrimp, corn, potatoes, and sausage with olive oil, Old Bay seasoning, salt, and pepper.
4. Divide mixture evenly among four large sheets of aluminum foil.
5. Top each foil packet with clams, mussels, and lemon slices.
6. Drizzle melted butter over the top of each packet.
7. Fold the foil over the top of each packet and crimp the edges to seal.
8. Place the packets on the grill and cook for 15-20 minutes or until the clams and mussels have opened and the shrimp are pink and cooked through.
9. Carefully open the foil packets and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 27g
Carbohydrates: 32g
Protein: 43g
Sodium: 1700mg
Substitutions for ingredients:
- Clams and mussels can be substituted with other shellfish such as scallops or crab legs.
- Smoked sausage can be substituted with chicken sausage or chorizo.
- Old Bay seasoning can be substituted with Cajun seasoning or seafood seasoning.
Variations:
- Add diced onions and bell peppers to the foil packets for added flavor.
- Use different types of potatoes such as sweet potatoes or baby potatoes.
- Add a splash of white wine to each foil packet before sealing for added flavor.
Tips and tricks:
- Make sure to soak the clams and mussels in cold water to remove any sand or grit.
- Use fresh seafood for the best flavor.
- Don't overcook the seafood or it will become tough and rubbery.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the grilled clam bake in the foil packets for a rustic presentation.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a simple green salad or coleslaw.
Troubleshooting advice:
If the clams and mussels do not open during cooking, discard them as they may not be safe to eat.
Food safety advice:
Make sure to soak the clams and mussels in cold water to remove any sand or grit. Discard any clams or mussels that do not open during cooking.
Food history:
Clam bakes have been a popular New England tradition for centuries, dating back to the Native American tribes who would cook clams and other seafood in pits lined with seaweed.
Flavor profiles:
The grilled clam bake is a flavorful and hearty dish with a briny taste from the shellfish, smoky flavor from the sausage, and a hint of spice from the Old Bay seasoning.
Serving suggestions:
Serve the grilled clam bake with crusty bread to soak up the flavorful broth.
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