Skip to main content

Fish & Seafood

Shortcut Grilled Clambake
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
+ Add to Shopping List
Shortcut Grilled Clambake

Shortcut Grilled Clambake

Shortcut Grilled Clambake
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:35 minutes
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
 
 
 
 
 
 
 
 
 
loading