Clambake on the Grill

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Experience the taste of the sea with this mouthwatering clambake recipe, perfect for grilling enthusiasts. Packed with succulent seafood and aromatic flavors, this recipe is sure to impress your guests at any outdoor gathering. The clambake on the grill brings together fresh clams, shrimp, corn on the cob, and potatoes, all cooked to perfection in a foil packet. With a delightful combination of smoky and briny flavors, this recipe is a must-try for seafood lovers. So fire up the grill and get ready to savor the flavors of the ocean in every bite!

Keywords: clambake, grill, seafood, foil packet, outdoor gathering

Clambake on the grill recipe details

Clambake on the grill recipe, recipe Rating: 4.6
Number of votes:107

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.