Traditional Clambake
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
<p>I love to cook...I hate cooking! No I love cooking when all conditions are perfect i.e. I'm hungry, have all of the right ingredients, pots and pans, gadgets and gizmos, doodads and thingamabobs that I need. Oh and is an actual gas cooking stove too much to ask for...</p>