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Grilled Clambake
- Level: Easy
- Total: 3 hr
- Active: 1 hr
- Yield: 8 servings
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- Level: Easy
- Total: 3 hr
- Active: 1 hr
- Yield: 8 servings
Ingredients
1/3 cup chopped fresh basil
1/3 cup chopped fresh dill
1/4 cup chopped fresh chives
1 cup mayonnaise
1 serrano chile pepper, finely chopped (seeded for less heat)
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice, plus lemon wedges for serving
6 cloves garlic (2 finely grated, 4 thinly sliced)
Kosher salt
24 jumbo shrimp, shells on (about 2 1/4 pounds)
1 tablespoon sugar
24 littleneck clams, scrubbed
3 pounds fingerling potatoes
1/2 cup extra-virgin olive oil
Freshly ground pepper
2 pounds linguiça sausage or kielbasa
4 ears corn, shucked
1 stick unsalted butter, melted
1/2 small fennel bulb, cored and thinly sliced
2 large shallots, thinly sliced
1 tablespoon tomato paste
1 cup dry white wine
Directions
- Toss the basil, dill and chives in a small bowl. Whisk the mayonnaise with half the serrano, the lemon zest, lemon juice, 1 grated garlic clove, 1/2 teaspoon salt and 2 tablespoons water in a medium bowl. Stir in 2/3 cup of the herbs (set aside the rest for topping). Cover and refrigerate.
- Using kitchen shears, cut along the outer curve of the shrimp shells from the head end to 1/4 inch from the tail. Remove the top vein and rinse the shrimp under cold water (leave the shrimp in their shells). Transfer to a large bowl and add 6 cups cold water, 3 tablespoons salt and the sugar; stir. Cover and refrigerate 1 hour. Put the clams in a separate bowl, add enough cold water to cover and stir in 1/4 cup salt; cover and refrigerate 1 hour.
- Preheat a grill to medium high. Toss the potatoes with 1/4 cup olive oil, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Place the potatoes in a single layer in the center of a large sheet of heavy-duty foil. Wrap and seal into a packet, then wrap in another piece of foil to cover the seam side. Grill, flipping, until the potatoes are charred and tender, about 20 minutes per side. Keep wrapped.
- Meanwhile, set aside a 4-inch piece of sausage for the clams. Grill the remaining sausage until charred, 4 to 6 minutes per side. Let cool, then cut into 3-inch pieces; cover to keep warm. Grill the corn, turning, until charred, 8 to 10 minutes. Let cool, then cut each ear in half crosswise. Drain the shrimp and grill in batches until lightly charred, 1 to 1 1/2 minutes per side. Toss the corn and shrimp with the melted butter and the remaining grated garlic clove. Cover and set aside.
- Drain and rinse the clams. Slice the reserved sausage 1/4 inch thick. Heat the remaining 1/4 cup olive oil in a 12-inch cast-iron skillet on the grill. Add the sliced sausage and cook, tossing, until just starting to brown, about 5 minutes. Add the fennel, shallots and the remaining serrano and cook, stirring, until soft, about 5 minutes. Add the 4 sliced garlic cloves and the tomato paste and cook until the tomato paste turns brick red, about 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the clams, cover and cook until all the clams have opened, 5 to 10 minutes. (Discard any unopened clams.)
- Combine the corn, shrimp, grilled sausage and potatoes on a large platter. Leave the clams in the skillet. Serve with lemon wedges, the reserved herbs and the herbed mayonnaise.
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