Michael Symon's Clambake on a Grill Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Rice Pilaf:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 cups long-grain white rice, like basmati
1 fresh bay leaf
2 cups chicken stock
Clams with Sausage and Peppers:
4 cloves garlic, sliced
3 bell peppers (red, orange or yellow), sliced
1 medium red onion, sliced
2 pounds fresh middleneck clams
1 pound smoked sausage, sliced into 1/2-inch-thick pieces
1 cup chicken stock
4 ounces white wine
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving
Olive oil, for serving
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Directions: |
Directions:Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
Rice Pilaf:
Melt the butter and olive oil in a large ovenproof pot or Dutch oven.
Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes.
Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes.
Add the rice, stirring to coat, and toast, about 2 minutes.
Add the bay leaf and chicken stock.
Bring to a gentle boil then season with salt and cover the pot.
Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
Clambake Packets:
Meanwhile, prepare the foil packets for the clams with sausage and peppers:
Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets.
Distribute the garlic, peppers and onions evenly between the packets.
Top each with the clams and sausage.
Bring up all 4 sides of the foil, but don't seal.
Divide the stock, wine and butter between each packet.
Season with salt and pepper.
Tightly seal the foil.
Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
When ready to serve, transfer the rice pilaf to a serving plate.
Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets.
Sprinkle with cilantro leaves or basil or parsley, drizzle with some olive oil and serve!
(Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.) |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This recipe helps continue the Cleveland Clambake tradition and is super easy - just chop, wrap, and bake. It goes well with the grilled peaches and mascarpone recipe for dessert and a little sangria as your beverage. Super easy to assemble and very flavorful.
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