CLAM BAKE

By ldelmas

Serves 6

Ingredients

• Ingredients:
• 1 1 1 stick butter, softened
• 1 1 1 tsp lemon zest
• 1 1 1 Tbsp fresh dill, chopped
• 1 1 1 Tbsp fresh chives, chopped
• 1 1 1 Tbsp shallot, minced
• 1 1 1/4"–1/2" lb red bliss potatoes, cut into 1/4"–1/2" slices
• 4 4 4 ears corn, cleaned and cut into thirds
• 18 18 16–20) (size 16–20) shrimp
• 72 72 72 littleneck clams, scrubbed
• 6 6 6 andouille sausage links, cut into quarters
• 2 2 2 cloves garlic, thinly sliced
• 2 2 1/4" lemons, cut into 1/4" slices
• 2 2 oz) bottles 2 (12 oz) bottles beer (preferably lager style)
• to and pepper, to taste
• Crusty bread, for serving

Preparation

Step 1

Preparation:

Preheat the grill to medium to medium-high heat.


In a small mixing bowl, combine the butter, lemon zest, dill, chives, and shallot. Set aside.


Cut out 6 (18"x24") sheets of aluminum foil, preferably heavy duty, and lay out the sheets in a single layer on a work surface.


Divide the potato slices and corn evenly among the foil sheets. Then, add 3 shrimp and 12 clams to each. Next, evenly divide and add the sausage, garlic, and lemon slices to each sheet.


Slightly bring up the sides of the foil and pour 4 oz of beer in each packet. Divide the prepared butter evenly among the packets, then season each to taste with salt and pepper.


Carefully tent and crimp the foil to create a handle. Place each packet on the grill and cook for 15–20 minutes, until the clams are open and the shrimp are cooked through. Transfer to a serving dish, or enjoy straight from the packet. Serve with the crusty bread.