TRADITIONAL CLAMBAKE

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Traditional Clambake image

I picked up this recipe at a Ralphs grocery store. I'm not a big fan of clams so I haven't actually made it yet but I don't want to lose it.

Provided by kimemeki

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine, melted
1/2 cup fresh lemon juice
2 tablespoons garlic powder
2 teaspoons kosher salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground thyme
12 large shrimp, peeled and deveined
4 red potatoes, quartered
4 ears corn, husked and quartered
2 lbs littleneck clams
1 (14 ounce) package andouille sausages, thinly sliced

Steps:

  • Preheat grill to medium-high (350 to 400 F).
  • Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl: set aside.
  • Line large bowl with 2 sheets of aluminum foil.
  • Fill evenly with one-fourth of the shrimp, potatoes, corn, clams and sausage.
  • Drizzle with butter mixture.
  • Close foil packet by bringing corners together at tip and pressing together tightly to seal. Repeat to make 4 packets.
  • Grill packets, covered, 20 to 25 minutes or until clams open and shrimp are opaque. To serve, place packets on large plates and open to vent.

Nutrition Facts : Calories 1241.2, Fat 77.7, SaturatedFat 39.3, Cholesterol 288.4, Sodium 2604.7, Carbohydrate 80, Fiber 7.9, Sugar 8.6, Protein 60.9

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