Grilled Clambake Recipes

GRILLED CLAM BAKE

Steps:

• Tap clams; discard any that do not close., In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes., Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.

EASY GRILLED CLAMS

Steps:

• Prepare a grill for very high heat.
• Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.

KITCHEN CLAMBAKE

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.

GRILLED CLAMBAKE WITH MISO-LIME BUTTER

Steps:

• Place clams in a large bowl of heavily salted cold water. Let soak 20 minutes. Drain and scrub any clams that are still dirty or sandy.
• Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl.
• Prepare a grill for medium-high heat. Arrange 2 layers of 2 large pieces of foil on a work surface, overlapping to create one large surface area. Place potatoes in center of foil in 1 layer and dot with 2 Tbsp. miso butter. Season with 1 3/4 tsp. salt. Fold up sides of foil, then crimp and fold to seal. Transfer to a large rimmed baking sheet.
• Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape (so you can take a peek at clams when cooking). Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
• Arrange shrimp, corn, and scallions on another large rimmed baking sheet in separate sections. Drizzle with oil; season with 1 1/4 tsp. salt. Toss to coat.
• Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
• After potatoes have been cooking for 10 minutes, grill corn, brushing occasionally with miso butter and turning every 3-4 minutes, until charred in some spots, about 10 minutes total. Return corn to baking sheet and cover with foil to keep warm. Grill clams until they open, 10-15 minutes. Transfer to pan with potatoes and corn.
• Grill scallions and shrimp, brushing with miso butter and turning once halfway through, until scallions are charred and shrimp is cooked through, 4-6 minutes, depending on their size. Return to baking sheet.
• Cut each ear of corn into 4 pieces and divide between 2 platters. Divide potatoes, shrimp, scallions, and clams between platters, then pour clam juices over. Top with cilantro and sesame seeds. Serve with reserved miso butter, lime wedges, and lots of napkins.
• Do Ahead: Miso butter can be made 2 days ahead. Cover and chill. Potato packets and clam packets can be grilled 1 day ahead. Enclose packets and chill.

BACKYARD CLAMBAKE

Steps:

• Make sure the clams and mussels are all alive. The shells should be tightly closed. If they're open, they should close when you tap them. If any remain open, discard.
• Build a fire in your covered grill and soak a couple handfuls of wood chips in water. Put the potatoes and onions in cold, salted water, bring to a boil, and cook for 15 minutes, till potatoes have softened. Drain. Pull the husks back from the corn but leave them attached. Pull off all the silks, then pull the husks back into place and tie around the corn with a strip of husk.
• Drop the lobsters in boiling water for about 3 minutes till they're bright red. Remove from water.
• When the coals have burned down to red-hot, spread the wet wood chips across them. Lay the lobsters close together on the grill rack, spread the shellfish around them, and spread the vegetables over the top, ending with the asparagus lying in a single layer at the top. Put the lid on the grill and open the vents. Cook for about a half hour, until the mussels and clams have opened. Serve with bowls of melted butter.

GRILLED CLAMBAKE DINNER

Steps:

• Prepare a grill for medium-high heat.
• Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture.
• Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper.
• Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure.
• Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute.
• Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.