Clambake on the Grill

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Here’s how to have a clambake at home. Also, how to be the hero of the day. You’ll fill a big pot with your favorite seafood and veggies and end up with a backyard full of happy family and friends.
Ready in: 50 mins

Ingredients

Serves: 6

• 2 pounds small new yellow potatoes
• 1 pound andouille sausage, sliced into bite-size pieces
• 1 (50 count) bag littleneck clams
• 2 (1 pound) bags steamer clams
• 1 lemon, cut into rounds
• 5 cloves garlic, smashed and peeled
• 1 bunch fresh thyme
• 2 pounds (about 45 count) shell-on large shrimp
• 4 ears corn, broken into 3 pieces each
• Melted butter, for serving
• Old Bay(R), for serving

Preparation method

Prep: 20 mins | Cook: 30 mins

1. Preheat grill to high heat.
2. Combine potatoes, sausage, and 4 cups water in an 18-inch roasting pan set on the grill. Bring liquid to a boil with the grill lid closed, then add clams, lemon, garlic, and thyme. Cover roasting pan with foil, close grill again, and cook for 15 minutes.
3. After 15 minutes has passed, open the foil and add shrimp and corn. Reseal the foil and cover the grill again. Cook for another 15 minutes, or until clams have opened.
4. Serve shellfish, sausage, and vegetables on a platter and broth in individual bowls for dipping, with butter, lemon wedges, and Old Bay(R) seasoning, if desired.