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Shortcut Grilled Clambake

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    35 minutes

Ingredients

You'll need two deep, 9x13" disposable foil pans such as the Giant Lasagna Pans from handi-foil for this recipe. Serve with crusty bread for dipping. To take things up a notch, add in a steamed lobster or two from the seafood department.
1 lb. baby red potatoes, scrubbed and halved
2 red onions, cut into 6 wedges each
2 sprigs fresh thyme
1 (8-oz.) bottle clam juice
24 littleneck clams, scrubbed
1 lb. extra-large shell-on shrimp (16 to 20 per lb.)
3 ears corn, shucked and cut into 4 pieces each
8 Tbsp. unsalted butter, cut into 8 pieces
Lemon wedges, for serving
Shortcut Grilled Clambake

Directions

1. Heat grill to medium. Place one foil pan inside another and coat top pan with cooking spray.
2. Place potatoes, onions, and thyme in top pan, then add clam juice and cover tightly with foil. Transfer to grill and cook, covered, 15 minutes.
3. Remove from grill and add clams, shrimp, and corn to pan. Scatter butter over top, then cover with foil. Return to grill and cook, covered, until clams have opened, shrimp are cooked through, and vegetables are tender, 15 to 20 minutes (discard any clams that don't open). Serve immediately with lemon wedges.
Hannaford fresh Magazine, July-August 2022

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 560 kcal (28%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (42%)
Saturated Fat 15 g (75%)
Cholesterol 270 mg (90%)
Sodium 1190 mg (50%)
Total Carbohydrates 47 g (16%)
Dietary Fiber 6 g (24%)
Protein 37 g (62%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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