Easy Grilled Clambake

Take your butter-drenched clambake out of the sandpit and into an easy foil packet

A storied American tradition, old-fashioned clambakes can take days to prepare for—plus, there's that whole matter of finding a beach.

~curalate1~

When digging a clam- and potato-filled pit isn't in the cards, turn to your trusty box of aluminum foil instead. This easy-to-make grilled packet brings together the best elements of a clambake: the bivalves and spuds—plus two types of sausage and plenty of corn—all steamed together. As you layer the ingredients inside the packet, feel free to add other flavorful vegetables like onions or fennel. Then watch as your guests eat all the buttery, winey goodness as your party rolls into the wee hours.

For more summer entertaining recipes, go to "Dine 'til Dusk."

Recipe from the Tasting Table Test Kitchen for Crate and Barrel

Easy Grilled Clambake
5 from 50 ratings
Sausage and clams steam in wine and butter inside a foil packet in this perfect grilling showstopper created by Tasting Table for Crate and Barrel.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
8
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 sausage, cut into 2-inch pieces
  • 1 pound chorizo, cut into 2-inch pieces
  • 6 garlic cloves, thinly sliced
  • 6 thyme sprigs
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 dozen littleneck clams
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups white wine
  • 1 cup butter, melted
  • Chopped flat-leaf parsley, for garnish
Directions
  1. Preheat the grill to medium heat. Layer two 24-inch squares of heavy-duty aluminum foil on a clean surface. Top with 2 layers of cheesecloth. Layer the ingredients in the order of potatoes, corn, lemons, andouille, chorizo, garlic, thyme, paprika, dried oregano and clams. Season with salt and pepper, then bring the edges together to form a pouch. Pour the wine and melted butter over the clams, then crimp the edges to seal.
  2. Place the packet over the grill and cook until the vegetables are tender and the clams are open, 30 to 35 minutes. Carefully remove the packet from the grill and open it. Transfer to a platter and drizzle with the cooking liquid from the packet. Garnish with chopped parsley and serve. Crate and Barrel provided the product featured here and sponsored this post.
Nutrition
Calories per Serving 653
Total Fat 49.8 g
Saturated Fat 22.8 g
Trans Fat 0.8 g
Cholesterol 125.5 mg
Total Carbohydrates 20.5 g
Dietary Fiber 2.5 g
Total Sugars 3.4 g
Sodium 1,203.0 mg
Protein 24.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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