Traditional Clambake
Ingredients
- 1 cup butter or 1 cup margarine, melted ⓘ
- 1/2 cup fresh lemon juice
- 2 tablespoons garlic powder ⓘ
- 2 teaspoons kosher salt ⓘ
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground thyme ⓘ
- 12 large shrimp, peeled and deveined ⓘ
- 4 red potatoes, quartered ⓘ
- 4 ears corn, husked and quartered ⓘ
- 2 lbs littleneck clams ⓘ
- 1 (14 ounce) package andouille sausages, thinly sliced ⓘ
Instructions
- Preheat grill to medium-high (350 to 400 F).
- Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl: set aside.
- Line large bowl with 2 sheets of aluminum foil.
- Fill evenly with one-fourth of the shrimp, potatoes, corn, clams and sausage.
- Drizzle with butter mixture.
- Close foil packet by bringing corners together at tip and pressing together tightly to seal. Repeat to make 4 packets.
- Grill packets, covered, 20 to 25 minutes or until clams open and shrimp are opaque. To serve, place packets on large plates and open to vent.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).