
Clam bakes may have started as the most beach-worthy of meals—a pit oven, hot stones, fresh seaweed, and plenty of shellfish—but now, no pit oven, no problem! Instead, bundle fresh clams, sweet corn, cooked potatoes, and a garlic-herb compound butter into foil packets and pop them on a preheated grill. Fifteen minutes later, dinner is served. Fresh basil and a squeeze of lemon add freshness and brightness. Be sure to serve some crusty bread on the side to mop up all of the delicious juices. Here’s how to make the best-possible clambake packs possible.
The clams:
Gently scrub the clams with a vegetable brush under cold running water, discarding any with cracked shells. Next, soak the clams in a large bowl of cold water for about 20 minutes, lifting the clams into a colander and discarding the soaking water. Repeat until the soaking water isn’t sandy.
The potatoes:
Both the clams and sweet corn will steam quickly on the grill, but the potatoes will need more time. To avoid crunchy potatoes and chewy clams, microwave the baby red potatoes until easily pierced with a fork. The cooked potatoes will soak up some of the clam juices, and you won’t have to worry about them overcooking.
Substitutions:
For more smoky flavor, add a few slices of kielbasa or andouille sausage to the foil packets before grilling.
Made this classic comfort food recipe? Let us know how it went in the comments below!
Ingredients
- 1 1/2 lb.
baby red potatoes, scrubbed, quartered if large
- 2
cloves garlic, finely chopped
- 6 Tbsp.
unsalted butter, softened
- 1 Tbsp.
finely chopped fresh basil, plus more for serving
- 1 Tbsp.
finely sliced chives
Kosher salt
Freshly ground black pepper
- 1
lemon
- 3
ears corn (about 1 lb. total), shucked, cut crosswise into 1" chunks
- 24
cherrystone clams (about 2 lb. total), scrubbed, well cleaned
Crusty bread, for serving (optional)
Directions
- Step 1In a medium heatproof bowl, toss potatoes with 3 tablespoons water. Cover and microwave on high until fork-tender, 6 to 8 minutes. Drain and let sit 5 minutes.
- Step 2Meanwhile, in a small bowl, mash garlic, butter, basil, chives, and a pinch each of salt and pepper with a fork. Thinly slice half of lemon, then cut remaining half into wedges.
- Step 3Prepare a grill for medium-high heat; preheat 5 minutes. Cut 8 (12") squares of heavy-duty foil. Arrange 4 squares on a work surface. Divide corn, clams, potatoes, and lemon slices among squares; season with salt and pepper. Add 1 1/2 tablespoons butter mixture to each packet, then pour 2 tablespoons water over each; season with salt and pepper. Top each packet with a second foil square and crimp edges to seal.
- Step 4Grill packets until clams open and corn is tender, 8 to 10 minutes.
- Step 5Carefully open packets. Top with more basil. Serve with lemon wedges and bread alongside (if using).