Clam Bake Foil Pouches

Total Time:
35 min
15 min
20 min

8 servings

  • 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
  • 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
  • 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly. Yield: 2/3 cup

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