Backyard Clambake Recipes

BACKYARD CLAMBAKE RECIPE

Backyard Clambake Recipe image

Provided by GusAndUs

Number Of Ingredients 11

Ingredients

2 pounds small new yellow-fleshed potatoes
1 pound andouille sausage, sliced crosswise 1/2 inch thick One 50-count bag littleneck clams
Two 1-pound bags steamer clams
2 lemons, 1 cut into 6 rounds and 1 cut into 6 wedges
5 to 6 cloves garlic, smashed and peeled
1 bunch fresh thyme
2 pounds shell-on large shrimp (about 45 pieces)
4 ears corn, broken into 2 or 3 pieces each
Melted butter, for dunking
Old Bay seasoning, for sprinkling
Crusty bread, for mopping

Steps:

Preheat a grill to high. In an 18-inch roasting pan, add the potatoes, sausage and 4 cups water. Place on the grill, close the grill lid and bring to a boil. Add the clams; scatter the lemon rounds, garlic and thyme on top. Cover with foil or the roaster lid, then close the grill lid and cook for 15 minutes. Stir well, add the shrimp and corn, cover, close the grill lid and cook until the clams open, 10 to 15 minutes. Transfer the shellfish, sausage and vegetables to bowls or platters and serve with the lemon wedges, melted butter and Old Bay Seasoning. Ladle the clam broth into large bowls and serve with the crusty bread.

BACKYARD CLAMBAKE RECIPE

Backyard Clambake Recipe image

Provided by franny-2

Number Of Ingredients 20

Ingredients

16 small red skinned mini-potatoes
2 chorizo sausages, thickly sliced
2 tbsp (25 mL) olive oil
6 lobster tails
2 heads garlic, cloves separated
but not peeled
6 peeled shallots, quartered
2 lbs (1 kg) clams
2 lbs (1 kg) mussels
6 ears corn, shucked and
cut into thirds
1 ⁄2 cup (125 mL) butter, melted
1 ⁄2 cup (125 mL) white wine
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) salt
1 tsp (5 mL) peppercorns
1 tsp (5 mL) coriander seeds
1 bay leaf
2 tsp (10 mL) herbes de Provence
2 tbsp (25 mL) chopped parsley

Steps:

1. Toss potatoes and chorizo with olive oil and place in a large foil or metal roasting pan. Add lobster tails on top; nestle in garlic and shallots, then layer clams, mussels and corn. 2. Combine butter, wine, lemon juice, salt, peppercorns, coriander seeds, bay leaf and herbes de Provence and pour over seafood mixture. Cover tightly with foil, then cover with lid, if possible. 3. Preheat grill to medium-high, or preheat oven to 450°F (230°C). 4. Place roasting pan on grill or in oven, close lid and cook for 25 minutes or until potatoes are tender, seafood is opened and corn is cooked. If using barbecue, check after 15 minutes as it will cook more quickly. Drain off cooking liquid and serve on the side as a dipping sauce. Sprinkle seafood with parsley before serving.

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