Chef Josiah Citrin’s Sweet and Spicy Grilled Clambake

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Make the butter. Whisk together butter, wine, and lemon juice until well combined. Whisk in remaining ingredients and keep warm over low heat.

Prepare the clambake. Preheat a charcoal or gas grill to medium-high. Cut 4 pieces of aluminum foil into 24-inch squares. Layer 2 of the foil sheets on a clean surface and add potatoes, corn, garlic, thyme, shrimp, and clams. Sprinkle with salt and pepper. Bring the edges of the foil together and pour butter mixture over the ingredients. Layer the remaining pieces of foil on top and crimp the edges together to make an airtight pouch. Place packet on grill and cook until potatoes are tender and clams are open, 30 to 35 minutes. Rest for 10 minutes.

Finish the dish. While the clambake is resting, lightly prick sausages all over with a fork. Grill over direct heat 8 to 10 minutes, turning frequently. Cut sausages into 2-inch pieces and set aside. Open foil packet and transfer contents to a platter. Pour cooking liquid over top. Arrange cut sausage on platter, sprinkle with parsley, and drizzle with extra-virgin olive oil. Serve with grilled country bread.



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