Photo: Clam Bake Foil Pouches Recipe
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.
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
Combine all ingredients thoroughly. Yield: 2/3 cup
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By koalatychef
on December 04, 2011
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Very easy. Very tasty. I deleted the hot dogs and added shrimp, scallops and rock lobster. Rave reviews at dinner!
By cadmusja
Collegeville, PA
on June 07, 2010
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I made this recipe over the weekend for 5 friends. It was easy to prepare ahead of time, and everyone raved over it. I left out the hotdogs and used shrimp, and also used andouille sausage. And, I used 1 stick of butter was enough for 6 servings, which was plenty. I served it with a tossed salad and bread, and some nice white wine. Awesome!
By bottomsupranch
Acton, CA
on July 07, 2008
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This was the first time I tried a clam bake. I thought I would give it a shot for our 4th of July dinner. Not only was it super easy it was also out of this world. I did however sub out the dogs for some sausages which were made with wine and cheese from Albertson's (west coast market. Everything else I did to a T. We had leftovers so I took them to a concert by the sea the next day. Everyone kept looking to see what we were feasting on. Our new 4th of July dinner for years to come.
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