Food Network: Clam Bake Foil Pouches

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Clam Bake Foil Pouches
Recipe courtesy Emeril Lagasse, 2000

Ingredients
8 pieces of aluminum foil (24 by 24)
8 pieces of cheesecloth (12 by 12)
8 dozen steamer clams, scrubbed
1 pound new potatoes, quartered and blanched
4 ears of fresh sweet corn, cut into fourths and blanched
4 medium yellow onions, quartered
Creole seasoning, recipe follows
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

Directions
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.

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly. Yield: 2/3

cup