FROM TOP: SHUTTERSTOCK / SERGEY RYZHOV; EEKIM/FLICKR; ALEXANDRA GRABLEWSKI/GETTY IMAGES
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HERE’S WHAT
YOU’LL NEED FOR
A BASIC CLAMBAKE
ON THE GRILL
FOOD
INGREDIENTS
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(SERVES 8-10)
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SUPPLIES
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1 8-inch roasting pan
or a large stockpot
Foil
HUFFINGTON
06.30-07.07.13
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1 pound andouille sausage
sliced into half-inch pieces
ears of corn | husked and
6
broken into thirds or quarters
pounds small new potatoes
2
scrubbed clean and cut in half
if not very small
pounds clams | cleaned
4
eer or water | for boiling
B
Preheat the grill. Prepare the clams. Line
the roasting pan or large pot with potatoes
and sausage. Top with about 4 cups of
water or beer and cover with foil. Close the
grill and allow to come to boil and cook for
about 15 minutes or until the potatoes have
become tender.
Once the potatoes are tender, add the
clams, your seasoning of choice, corn and
cook until the clams open up and the corn
is cooked through. Serve immediately onto
tables lined with newspaper, along with
melted butter and lots of Old Bay seasoning
at the ready.