BACKYARD CLAMBAKE
You can create a reasonable clambake on the grill, though you have to parboil some of the ingredients. But with the salty smoke rising, you can take a long pull of your beer and imagine the sea breeze is blowing. The asparagus is a little touch I dreamed up one night to offer color and flavor contrast. Arranging it on the very top cooks it perfectly.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
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.
BACKYARD CLAMBAKE RECIPE
Provided by franny-2
Number Of Ingredients 20
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.
BACKYARD CLAMBAKE RECIPE
Provided by GusAndUs
Number Of Ingredients 11
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.
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