Grilled Clam Bake Recipes

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GRILLED CLAMBAKE DINNER



Grilled Clambake Dinner image

You don't need a giant pot or a trip to Cape Cod to have a clambake. We've taken all your favorite New England-style ingredients and made them grill-friendly for a quick weeknight dinner or a fun meal for entertaining.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter
1 tablespoon seafood seasoning, such as Old Bay, plus more for serving
1 small baguette, cut into 8 slices on a long bias
2 ears fresh corn, shucked
One 14-ounce kielbasa
1 pound large tail-on, peeled and deveined shrimp
12 ounces small red potatoes, sliced 1/8 inch thick
1 medium red onion, cut into 1/2-inch thick wedges
12 littleneck clams (about 1 pound), scrubbed and rinsed
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
Juice of 1 lemon, plus more lemon wedges for serving
1 clove garlic, grated
1 tablespoon chopped chives

Steps:

  • Prepare a grill for medium-high heat.
  • Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture.
  • Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper.
  • Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure.
  • Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute.
  • Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.

GRILLED CLAMBAKE



Grilled Clambake image

Provided by Food Network Kitchen

Time 3h

Yield 8 servings

Number Of Ingredients 21

1/3 cup chopped fresh basil
1/3 cup chopped fresh dill
1/4 cup chopped fresh chives
1 cup mayonnaise
1 serrano chile pepper, finely chopped (seeded for less heat)
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice, plus lemon wedges for serving
6 cloves garlic (2 finely grated, 4 thinly sliced)
Kosher salt
24 jumbo shrimp, shells on (about 2 1/4 pounds)
1 tablespoon sugar
24 littleneck clams, scrubbed
3 pounds fingerling potatoes
1/2 cup extra-virgin olive oil
Freshly ground pepper
2 pounds linguiça sausage or kielbasa
4 ears corn, shucked
1 stick unsalted butter, melted
1/2 small fennel bulb, cored and thinly sliced
2 large shallots, thinly sliced
1 tablespoon tomato paste
1 cup dry white wine

Steps:

  • Toss the basil, dill and chives in a small bowl. Whisk the mayonnaise with half the serrano, the lemon zest, lemon juice, 1 grated garlic clove, 1/2 teaspoon salt and 2 tablespoons water in a medium bowl. Stir in 2/3 cup of the herbs (set aside the rest for topping). Cover and refrigerate.
  • Using kitchen shears, cut along the outer curve of the shrimp shells from the head end to 1/4 inch from the tail. Remove the top vein and rinse the shrimp under cold water (leave the shrimp in their shells). Transfer to a large bowl and add 6 cups cold water, 3 tablespoons salt and the sugar; stir. Cover and refrigerate 1 hour. Put the clams in a separate bowl, add enough cold water to cover and stir in 1/4 cup salt; cover and refrigerate 1 hour.
  • Preheat a grill to medium high. Toss the potatoes with 1/4 cup olive oil, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Place the potatoes in a single layer in the center of a large sheet of heavy-duty foil. Wrap and seal into a packet, then wrap in another piece of foil to cover the seam side. Grill, flipping, until the potatoes are charred and tender, about 20 minutes per side. Keep wrapped.
  • Meanwhile, set aside a 4-inch piece of sausage for the clams. Grill the remaining sausage until charred, 4 to 6 minutes per side. Let cool, then cut into 3-inch pieces; cover to keep warm. Grill the corn, turning, until charred, 8 to 10 minutes. Let cool, then cut each ear in half crosswise. Drain the shrimp and grill in batches until lightly charred, 1 to 1 1/2 minutes per side. Toss the corn and shrimp with the melted butter and the remaining grated garlic clove. Cover and set aside.
  • Drain and rinse the clams. Slice the reserved sausage 1/4 inch thick. Heat the remaining 1/4 cup olive oil in a 12-inch cast-iron skillet on the grill. Add the sliced sausage and cook, tossing, until just starting to brown, about 5 minutes. Add the fennel, shallots and the remaining serrano and cook, stirring, until soft, about 5 minutes. Add the 4 sliced garlic cloves and the tomato paste and cook until the tomato paste turns brick red, about 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the clams, cover and cook until all the clams have opened, 5 to 10 minutes. (Discard any unopened clams.)
  • Combine the corn, shrimp, grilled sausage and potatoes on a large platter. Leave the clams in the skillet. Serve with lemon wedges, the reserved herbs and the herbed mayonnaise.

GRILLED CLAM BAKE



Grilled Clam Bake image

With clams and crab legs, this grilled entree looks impressive but is quite easy to prepare on the grill. The addition of corn and potatoes makes it a meal in one.-Lisa Reuter, Hilliard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

18 fresh littleneck clams
4 medium ears sweet corn, husks removed and cut into thirds
8 medium red potatoes, cut into 1/2-inch cubes
2 medium onions, cut into 2-inch pieces
1 cup white wine or chicken broth
1 cup minced fresh parsley
1/4 cup minced fresh basil
1/2 cup olive oil
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 bay leaves
3 pounds uncooked snow crab legs
1/4 cup butter, cubed
French bread, optional

Steps:

  • Tap clams; discard any that do not close., In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes., Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.

Nutrition Facts : Calories 574 calories, Fat 33g fat (8g saturated fat), Cholesterol 116mg cholesterol, Sodium 580mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

CLAM - LOBSTER BAKE



Clam - Lobster Bake image

Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering. About 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth will hold in moisture as food cooks. Three rolls of heavy duty 37 1/2 ft. aluminum foil will both line and seal pit

Provided by Esmie

Categories     Lobster

Time 7h55m

Yield 8 serving(s)

Number Of Ingredients 6

8 baking potatoes or 8 sweet potatoes
8 ears corn
8 onions
8 chicken halves
8 live lobsters
4 -8 dozen clams

Steps:

  • Prepare your favorite clam chowder as an appetizer.
  • Serve clambake with plenty of melted butter, lemons, and watermelon.
  • " Detailed directions below.
  • Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
  • Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
  • Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
  • Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
  • Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
  • Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
  • On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
  • Cover food with remaining wet cheesecloth, then greens.
  • Cover pit with heavy duty aluminum foil.
  • Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
  • Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
  • Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
  • Serve with melted butter and lemon.

Nutrition Facts : Calories 990.1, Fat 30.8, SaturatedFat 8.4, Cholesterol 357.7, Sodium 704.2, Carbohydrate 71.1, Fiber 7.3, Sugar 9.6, Protein 107.2

CLAM BAKE



Clam Bake image

This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.

Provided by DENISEK1

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 8

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth
1 ½ cups butter, divided
1 loaf French bread

Steps:

  • Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
  • Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
  • Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g

GRILLED CLAMBAKE WITH MISO-LIME BUTTER



Grilled Clambake with Miso-Lime Butter image

All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery miso butter in this festive, large-format feast.

Provided by Molly Baz

Categories     Clam     Butter     Ginger     Lime     Potato     Shrimp     Corn     Green Onion/Scallion     Cilantro     Sesame     Fourth of July     Grill     Grill/Barbecue     Summer     Entertaining     Backyard BBQ

Yield 4-6 servings

Number Of Ingredients 15

4 lb. littleneck clams
3 tsp. kosher salt, divided, plus more
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup white miso paste
1 2 1/2" piece ginger, peeled, very finely grated
2 1/2 tsp. finely grated lime zest
1 tsp. crushed red pepper flakes
1 1/2 lb. baby new potatoes
1 lb. jumbo shell-on shrimp
4 ears corn, shucked
14 scallions
2 Tbsp. extra-virgin olive oil
1/4 cup chopped cilantro leaves with tender stems
1 Tbsp. toasted sesame seeds
Lime wedges (for serving)

Steps:

  • Place clams in a large bowl of heavily salted cold water. Let soak 20 minutes. Drain and scrub any clams that are still dirty or sandy.
  • Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl.
  • Prepare a grill for medium-high heat. Arrange 2 layers of 2 large pieces of foil on a work surface, overlapping to create one large surface area. Place potatoes in center of foil in 1 layer and dot with 2 Tbsp. miso butter. Season with 1 3/4 tsp. salt. Fold up sides of foil, then crimp and fold to seal. Transfer to a large rimmed baking sheet.
  • Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape (so you can take a peek at clams when cooking). Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
  • Arrange shrimp, corn, and scallions on another large rimmed baking sheet in separate sections. Drizzle with oil; season with 1 1/4 tsp. salt. Toss to coat.
  • Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
  • After potatoes have been cooking for 10 minutes, grill corn, brushing occasionally with miso butter and turning every 3-4 minutes, until charred in some spots, about 10 minutes total. Return corn to baking sheet and cover with foil to keep warm. Grill clams until they open, 10-15 minutes. Transfer to pan with potatoes and corn.
  • Grill scallions and shrimp, brushing with miso butter and turning once halfway through, until scallions are charred and shrimp is cooked through, 4-6 minutes, depending on their size. Return to baking sheet.
  • Cut each ear of corn into 4 pieces and divide between 2 platters. Divide potatoes, shrimp, scallions, and clams between platters, then pour clam juices over. Top with cilantro and sesame seeds. Serve with reserved miso butter, lime wedges, and lots of napkins.
  • Do Ahead: Miso butter can be made 2 days ahead. Cover and chill. Potato packets and clam packets can be grilled 1 day ahead. Enclose packets and chill.

TRADITIONAL CLAMBAKE



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

TODD ENGLISH'S BACKYARD NEW ENGLAND CLAM BAKE



Todd English's Backyard New England Clam Bake image

Provided by Todd English

Categories     Chicken     Potato     Vegetable     Sausage     Clam     Summer     Grill/Barbecue     Parade

Yield Makes 6 to 8 servings

Number Of Ingredients 8

2 pounds red new potatoes
6 to 8 chicken thighs
5 pounds fresh seaweed or rockweed
6 to 8 ears of corn, left in the husk, silks removed
3 or 4 lobsters (2 pounds each)
2 pounds Linguica or chorizo sausage
3 pounds steamers or other soft-shell clams
1 1/2 to 2 cups drawn butter (optional), for serving

Steps:

  • 1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
  • 2. In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
  • 3. When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
  • 4. Serve immediately with drawn butter, if desired.

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From gianteagle.com


GRILLED CLAM BAKE RECIPE - MAIN DISHES - WORLD RECIPES
2021-04-24 18 fresh littleneck clams 4 medium ears sweet corn, husks removed and cut into thirds 8 medium red potatoes, cut into ½-inch cubes 2 medium onions, cut into 2-inch pieces 1 cup white wine or chicken broth 1 cup minced fresh parsley ¼ cup minced fresh basil ½ cup olive oil 2 garlic cloves, minced 1 teaspoon coarsely ground pepper 1 teaspoon hot pepper sauce ½ …
From itsallrecipes.com


NEW ENGLAND CLAMBAKE ON THE GRILL RECIPE - MANN ORCHARDS
Preheat the grill to medium-high. Tear 2-3 large sheets tinfoil and layer them to make a leak-proof pouch. Layer everything inside, beginning with the corn and potatoes and finishing with the clams on top. Pour beer over the top to generously cover and close the packets up tightly. Place pouch directly on the grill and cook for 10-12 minutes ...
From mannorchards.com


GRILLED CLAM BOIL | KITCHN
2022-05-29 Place 5 pounds littleneck or cherrystone clams in a large bowl of cool, salted water for 20 minutes to 1 hour. Meanwhile, cook the potatoes. Place 2 1/2 pounds small red potatoes in a medium saucepan, cover with cool water by 1-inch, and add 1 tablespoon of the kosher salt. Bring to a boil over medium-high heat.
From thekitchn.com


NEW ENGLAND CLAMBAKE - RECIPE - FINECOOKING
Quickly arrange the chicken, sausages, corn and potatoes around the shellfish as space allows. Cover the food with a 1-inch layer of seaweed, being careful to leave a 1-inch gap around the edge. Cover the grill and leave the vents open. Cook the clambake for 25 minutes without opening the lid. While the clambake cooks, melt the butter and keep ...
From finecooking.com


NEW ENGLAND CLAMBAKE RECIPE | TRAEGER GRILLS
Lower the grill temperature to 300 degrees F (150 C) and cook for another 10-15 minutes or until the potatoes are tender, lobster cooked through and mussels and clams have opened. : …
From traeger.com


CLEVELAND CLAM BAKE RECIPE - TODAY.COM
2016-06-19 Preparation 1. In the bottom of a large pot with a tight lid, melt butter, adding bay leaf and salt. Add potatoes and warm over low heat 2-3 minutes.
From today.com


WICKED EASY LOBSTER BAKE ON THE GRILL - CLAMBAKE RECIPE
Place clams, mussels and potatoes over the lobsters, keeping top level. Layer with the balance of the seaweed and add water to the pan. Cover tightly with a lid or aluminum foil and place on the stove or a preheated grill to cook. Start timing when you first see steam. Cook, covered , for 15 minutes. Remove from heat, but do not uncover for ...
From lobsteranywhere.com


10 BEST CLAM BAKE APPETIZERS RECIPES | YUMMLY
2022-05-24 Clam Bake Cheese Ball EveryDay with Rachael Ray Old Bay, cream cheese, butter, prepared horseradish, clams, chopped parsley and 2 …
From yummly.com


CAJUN-STYLE CLAMBAKE | SEAFOOD RECIPES - WEBER
In a small bowl combine the butter, lemon juice, seasoning, garlic and thyme. Prepare the grill for direct cooking over medium heat (180°C to 230°C). Cut eight sheets of aluminum foil, each about 30 by 50 centimetres. Line a 20 by 20 centimetre cake pan with two sheets of aluminum foil, arranged in a criss-cross pattern.
From weber.com


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