Hey y’all! It was a whirlwind summer spending most of our time out on the boat, which led into a whirlwind fall with school starting, and soccer, and Scouts. We certainly made the most of it, but now that the weather has finally turned to fallish behavior, I’m excited to be in the kitchen more often.
I’ve had this one hanging around in draft posts for months now. Figured I should take the opportunity to share this recipe from over the summer that we really enjoyed, before I delve into the heavier cold weather stuff…
I’ve long been a fan of things prepared in a foil packet, we’ll make them quite a bit when out on the boat or camping. They’re easy, tasty, and offer an easy cleanup – a trifecta of awesomeness when it comes to diining in the open outdoors. But this one. This one really takes it to a whole new level on the flavor front, guys.
Composed of ingredients that are plentiful here in my neck of the woods, but also readily available elsewhere – tender littleneck clams, shrimp, sweet corn on the cob, baby red potatoes, smoked sausage, and a few lemon slices. Sealed up in a piece of aluminum foil and tossed on a hot grill, the juices that are released as the items cook are sealed in, creating a perfectly prepared packet.
A pretty heavy clambake, with minimal effort and time.
1 1/2 pounds large shrimp, shell-on
25 littleneck clams, scrubbed and rinsed
12 ounces kielbasa or andouille sausage, sliced about 1-inch thick
3 ears corn shucked, cut into 1 inch slices
1 1/2 pounds red potatoes, quartered
fresh lemon, sliced
1/4 cup olive oil
1 Tbsp Old Bay
Devein shrimp but cutting up the back of the shrimp with a pair of kitchen shears. Remove the vein, but leave the shell on (helps retain moisture). Set aside in a medium bowl.
Prepare your packets by tearing 6 sheets of aluminum foil, each about 12-inches long. Stack in a pile and assemble ingredients inside.
Divide potatoes, corn, sausage, clams, shrimp and lemon slices into equal portions in the center of each piece of foil.
Fold up the sides of the packetsn- adding olive oil, Old Bay, and a sprinkle of salt. Gently toss to combine. Fold the sides of the foil over the ingredients, bunching and folding until completely sealed.
Heat grill to medium-high heat. Place packets on grill, and cook for about 20-25 minutes – until the shrimp are pink and the clams have popped open.