Grilled New England Seafood Bake Recipes

GRILLED NEW ENGLAND SEAFOOD BAKE

Steps:

• Heat grill to medium. in small bowl combine butter, dill and garlic, season with salt and pepper. Set aside. Fold four 14-inch squares of aluminum foil in half, forming 4 rectangles. Assemble packets - on one half of each rectangle - arrange potatoes in single layer, top with cod, then shrimp. Place 2 pieces of corn on side. Season with salt and pepper. Add a dollop of butter mixture and two lemon slices. Fold foil over ingredients and crimp to seal. Place on grill, potato layer on bottom. Cook, rotating but not flipping, until fish is just cooked through and potatoes are tender, 12-14 minutes. Remove from grill. Slit packets open and transfer to serving bowl. Garnish with dill and serve with rolls

GRILLED NEW ENGLAND SEAFOOD "BAKE"

Steps:

• Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
• Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
• Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
• Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.

NEW ENGLAND STEAMERS

Steps:

• Bring 2 1/2 cups water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Add 3 pounds scrubbed steamer clams; cover and cook until they open, about 10 minutes (discard any that do not open). Drain, then strain the liquid. To eat, remove the clams from their shells and rinse in the liquid. Dip in melted butter and serve with lemon wedges.

SHEET-PAN NEW ENGLAND CLAM BAKE

Steps:

• Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm., Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan., Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams., Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread.