Ingredients: |
Ingredients: 1/2 cup (1 stick) unsalted butter, melted
1/3 cup fresh lemon juice
1 tablespoon Cajun seasoning
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
4 medium red potatoes, halved and sliced into 1/8-inch half-moons
3/4 pound jumbo shrimp (11/15 count), peeled and deveined, tails left on, cold
2 pounds littleneck clams, rinsed and scrubbed
1 package (12 ounces) andouille sausage, thinly sliced
2 ears fresh sweet corn, each shucked and cut into 4 pieces
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Directions: |
Directions:In a small bowl combine the butter, lemon juice, seasoning, garlic, and thyme. Prepare the grill for direct cooking over medium heat. Cut 8 sheets of aluminum foil, each about 12 by 20 inches. Line an 8x8-inch cake pan with 2 sheets of aluminum foil, arranged in a crisscross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage, and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets. Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to ensure doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls and serve immediately. Serves 4. |
This recipe for Cajun-Style Clambake is from