Recipes|Featured Main
Foil-Packet Clambake
Difficulty Level: Advanced
-
Prep Time:25 Minutes
-
Cook Time:PT45M20 Minutes
-
Yield:4 servings
Ingredients
- 5 pounds clams
- 1 ounce kombu seaweed, soaked in hot water
- 2 sliced lemons, ¼-inch slices
- 2 pounds baby potatoes, 1-inch diameter
- 1 tablespoon seasoning of choice (sea salt and pepper, Lawry’s, Old Bay, Cajun Seasoning or your own blend)
- 3 ears of corn, shucked and cut in thirds
- 12 ounces smoked sausage (kielbasa, andouille, chorizo, linguicia) cut into ½-inch discs
- 2 tablespoons chopped fresh herbs of choice (basil, dill, parsley, thyme, chives), divided
- 2 garlic, chopped (optional)
- ½ cup white wine, beer or broth (optional)
- ½ cup melted butter (1 stick) or olive oil
- 2267.96g clams
- 28.35g kombu seaweed, soaked in hot water
- 2 sliced lemons, ¼-inch slices
- 907.18g baby potatoes, 1-inch diameter
- 12.78g seasoning of choice (sea salt and pepper, Lawry’s, Old Bay, Cajun Seasoning or your own blend)
- 3 ears of corn, shucked and cut in thirds
- 340.19g smoked sausage (kielbasa, andouille, chorizo, linguicia) cut into ½-inch discs
- 25.56g chopped fresh herbs of choice (basil, dill, parsley, thyme, chives), divided
- 2 garlic, chopped (optional)
- 118.29ml white wine, beer or broth (optional)
- 118.29ml melted butter (1 stick) or olive oil
A fun meal for the beach, campsite or backyard, this clambake uses foil packets that can be cooked on a campfire or grill. Feel free to add mussels, shrimp, scallops, crab sections, fish, cherry tomatoes, green onions or fennel.
Preparation
STEP 1
Heat campfire, charcoal or grill to medium-high heat (about 400°F). Pull out 4 sheets of heavy-duty foil, about 2-feet long each. Fold the edges of each piece of foil up to create 4 boat shapes.
STEP 2
If your clams are fresh from the beach, soak them in a bowl of cold tap water for 30 minutes to allow them to expel any sand or grit.
STEP 3
Cut kombu into 4 pieces, reserving water. Divide sliced lemons and place in foil boats. Top lemons with one piece of kombu and one tablespoon of soaking water.
STEP 4
Divide potatoes between each packet and add seasoning. Divide corn pieces, sausage and clams among the foil packets, then top with half of the herbs, all of the garlic (if using) and the wine, beer or broth. Close each foil packet securely, while allowing space for clams to open.
STEP 5
Carefully place packets on raked-over campfire coals or on the grate of a pre-heated charcoal or propane grill. Close lid if available. Cook for 15-20 minutes, gently shaking packets halfway through cooking. Be careful of hot liquid and steam when retrieving and opening the packets. Packets are done when clams have opened and potatoes are tender. Discard any clams that did not open.
STEP 6
Drizzle melted butter or olive oil over each packet and garnish with remaining herbs. Serve with chunks of crusty bread to soak up all the delicious juices.
Options
This can also be done all at once in a large disposable foil roasting pan covered with sheets of foil, or a metal pot with a tight lid suitable for putting in a campfire or on a grill.