Grilled Clambake Packet

Name: Grilled Clambake Packet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

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

By Tasting Table Staff/May 17, 2016 11:59 pm EST

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 53 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

minutes

Cook Time

minutes

Servings

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

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.
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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