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Clam Bake Foil Pouches


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  • 8 pieces aluminum foil - (24" by 24")
  • 8 pieces cheesecloth - (12" by 12")
  • 8 dozen steamer clams scrubbed
  • 1 pound new potatoes quartered, blanched
  • 4 ears fresh sweet corn cut into fourths, and blanched
  • 4 medium yellow onions quartered
  • Creole seasoning see * Note
  • 8 all-beef hot dogs
  • 8 breakfast spicy pork sausage links
  • 2 bottles beer
  • 1 pound butter melted
  • 2 tablespoons finely-chopped fresh parsley leaves


Servings 8


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat the grill over low heat.

For the Foil Pouches: Place the pieces of foil on a flat surface. Place a piece of cheesecloth over the piece of foil. Place a dozen of the clams over each piece of cheesecloth. Continue layering with the potatoes, corn, onions, hot dogs and sausage links. Season with Creole seasoning.

Pour some of the beer into each pouch. Wrap each pouch up tightly and place on the grill. Cook the pouches for about 20 minutes or until the potatoes are tender and the clams open up. Discard any shells that do not open.

Place each pouch on a serving plate and with a sharp knife, slice the pouch open. Drizzle each pouch with the melted butter and garnish with parsley.

This recipe yields 8 servings.

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