I have a friend in Boston who teaches others how to have wonderful clam bakes. I learned from her how to have a delicious clam bake on my own grill. This recipe will work great in your charcoal or gas barbecue grill.
Ingredients for Your Clam Bake on the Grill
- Fresh seaweed (optional, but adds great flavor)
- 1 lobster (1 to 1-1/4 pounds)
- 4 littleneck clams
- 1 small Polish or chorizo sausage, grilled and cut in half
- 2 small red potatoes, partially cooked
- 1 cob of corn, shucked and broken in half
- 1 small red onion, sliced
- 2 plum tomatoes, cut into wedges
- 1/2 lemon, cut into wedges
- Parsley sprigs for garnish
- 2 sheets heavy-duty aluminum foil (18 by 24 inches)
On one sheet of foil place a layer of seaweed. Place the lobster on top of the seaweed and arrange all the other ingredients around the lobster. Close the foil using the drugstore-wrap method (see below). Wrap the package again to prevent it from leaking during the cooking process. Place the clam bake package on a hot grill and cook for 15 to 20 minutes. Serves 2.
Drugstore Wrap: The Key to Perfect Clam Bake Cooking
Using foil when cooking outdoors allows you to wrap food so it can be set directly on the coals. To do that you’ll need to cut a piece of foil large enough to allow 4 to 6 inches of overlap on each side of your food item. Put the food in the center of the foil, then bring the two opposite sides together and roll down in small folds. Flatten the two remaining sides of the foil and roll in small folds toward the food. This type of packaging is called the “drugstore wrap.” As with most cooking projects, using heavy-duty foil for the drugstore wrap will sufficiently seal in juices and provide trouble-free cooking.
