BACKYARD CLAMBAKE RECIPE

Backyard Clambake Recipe image

Provided by franny-2

Number Of Ingredients 20

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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.