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