Grilled Clambake Foil Packets with Herb Butter Recipe
This recipe creates a delicious grilled clambake in convenient individual foil packets. Combining fresh shrimp, littleneck clams, smoked sausage, potatoes, and corn with a flavorful herb butter and Old Bay seasoning, it offers a simplified yet authentic seafood boil experience perfect for outdoor cooking. The sealed packets steam everything to tender perfection on the grill.
Equipment
- 1 Large Mixing Bowl For preparing the herb butter and mixing ingredients.
- 1 Sharp Chef's Knife For chopping herbs, shallots, potatoes, corn, and sausage.
- 1 Cutting Board
- 1 Heavy-duty aluminum foil Essential for creating the grill packets.
- 1 Outdoor Grill For cooking the foil packets.
Ingredients
Main
- 1 1/2 12 oz. unsalted butter, softened
- 1/4 cup finely chopped shallot about 1 shallot
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 1/2 teaspoon lemon zest from 1 lemon
- 3 tablespoons Old Bay seasoning divided
- 12 small red potatoes about 2 lb., cut into 1/2-inch wedges
- 1/4 cup water
- 3 ears corn husks removed, each ear cut into 4 pieces
- 24 unpeeled raw medium shrimp about 2/3 lb.
- 24 littleneck clams in shells scrubbed (about 1 lb., 3 oz.)
- 1 pound smoked sausage such as Conecuh, cut diagonally into 1-inch-thick slices
- 3 lemons cut into quarters
- 6 thyme sprigs
- Grilled French bread
Instructions
- In a medium bowl, combine softened butter, finely chopped shallot, chopped parsley, chopped dill, lemon zest, and 1 tablespoon of Old Bay seasoning to create the herb butter; mix well and set aside.
- Cut red potatoes into 1/2-inch wedges; for best results, par-boil or microwave them for 5-7 minutes until slightly tender, then drain.
- Prepare six 18x12-inch sheets of heavy-duty aluminum foil.
- Divide the par-cooked potato wedges, corn pieces, unpeeled shrimp, scrubbed littleneck clams, and smoked sausage slices evenly among the six foil sheets.
- Sprinkle the remaining 2 tablespoons of Old Bay seasoning over the ingredients in each packet.
- To each packet, add 1 tablespoon of the prepared herb butter, 2 tablespoons of water, a lemon quarter, and a thyme sprig.
- Carefully seal each foil packet tightly, crimping the edges to ensure no steam can escape.
- Preheat your grill to medium-high heat (approximately 400-450°F / 200-230°C).
- Place the sealed packets directly on the preheated grill grates and cook for 15-20 minutes, or until clams have opened, shrimp are pink, and potatoes are tender. Discard any unopened clams.
- Carefully open packets (beware of hot steam), squeeze extra lemon over the contents, and serve immediately with grilled French bread.
Notes
1. **Potato Pre-Cook:** For guaranteed tender potatoes without overcooking the seafood, consider par-boiling or microwaving the potato wedges for 5-7 minutes before adding them to the foil packets. This ensures even doneness.2. **Clam Preparation:** Thoroughly scrub clams under cold running water and discard any that are open and do not close when tapped. This ensures freshness and cleanliness.3. **Foil Packet Integrity:** Double-wrap packets or use heavy-duty foil to prevent tears and ensure all juices and steam are contained, maximizing flavor and even cooking.4. **Doneness Check:** Seafood cooks quickly. Grill just until shrimp turn pink and clams fully open. Overcooking will result in rubbery shrimp and tough clams. Discard any clams that remain closed.