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Cajun-Style Clam Bake

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Sounds difficult but it is really easy to do and well worth it.

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Ingredients

  • 1 stick unsalted butter
  • 1/2 cup fresh Lemon juice
  • 1 tbsp Cajun seasoning
  • 1 tbsp minced garlic
  • 2 tsp chopped fresh thyme leaves
  • 4 medium red potatoes, halved and sliced into 1/4 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 oz) andouille sausage, thinly sliced
  • 2 ears fresh corn, shucked and cut into 4 pieces

Details

Preparation

Step 1

This recipe makes 4 packets


In a small bowl combine the butter, lemon juice, Cajun seasoning, garlic and thyme.
Prepare the grill for direct cooking over medium heat (350-450 degrees)
Cut 8 sheets of aluminum foil, each about 12 x 20 inches. Line an 8 x 8 inch cake pan with 2 sheets of foil, arrange in a crisscross pattern. Layer the bottom of the foil lined pan with 1/4 of the sliced potatoes (this helps to insulate the shellfish and keep them from overcooking). Top the potatoes with shrimp, clams, sausage and corn pieces. Drizzle packet with the butter mixture. Close packet by bringing the ends of the 2 inner sheets together folding them on top of the filling and then bringing the ends of the 2 outer sheets together, folding them down.

Grill the packets over direct medium heat, with the lid closed until the clams have opened, the shrimp turned opaque and the potatoes are cooked, 20-25 minutes. To check for doneness:using tongs, gently unfold one of the packets and carefully remove a potato, taking care not to puncture bottom of packet. Using a knife, gently pierce the potato to ensure doneness. When everything is cooked, remove from packet to the steam escape and then pour the contents into warm bowls and serve immediately.

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