Photo of Grilled Clambake by Chef Eric Greenspan by WW

Grilled Clambake by Chef Eric Greenspan

Total Time
50 min
30 min
20 min
Chef Eric Greenspan has created this modern take on a clambake. It's packed with flavors from the grill and is a great summertime dish to enjoy with friends and family. This recipe has all the classic ingredients of corn, red peppers, red onion, shrimp, and clams. To prepare clams, scrub clams thoroughly to remove as much grit as possible; rinse well. Discard any cracked or open clams; set aside remaining clams. Serve this dish with crusty French bread. It's perfect for entertaining.


Uncooked bliss potatoes

½ pound(s)

OLD BAY Old Bay seasoning

½ Tbsp, or to taste

Cooking spray

4 spray(s)

Corn on the cob

4 ear(s), medium, on the cob, shucked and broken in half

Red bell pepper

4 medium, stemmed, seeded and each one cut into quarters

Red onion

1 medium, sliced into thick rings

Table salt

¼ tsp

Extra virgin olive oil

1 Tbsp

Uncooked shrimp

1 pound(s), peeled and deveined (use eight 2-oz jumbo shrimp)


2 clove(s), finely minced

Fresh thyme

4 sprig(s)

Rosemary sprig

4 item(s)

Fresh oregano

4 sprig(s)

White wine

2 fl oz

Uncooked clams with shell

36 large


½ item(s), large, cut into wedges


  1. Place potatoes in a medium saucepan; cover with 2 inches of water and season well with Old Bay. Boil over medium heat until tender, about 15 minutes. Drain; set aside.
  2. Meanwhile, off heat, coat a grill rack with cooking spray. Preheat grill to medium-high heat.
  3. Toss corn, peppers, onion, and salt in oil. Grill, turning occasionally, until soft and slightly charred, about 10 minutes. Remove to a large, deep aluminum tray. Add potatoes, shrimp and garlic to tray; cover with herbs.
  4. Pour wine into bottom of tray. Place clams on top of herbs; place tray on grill.
  5. Increase grill to high heat and close the lid. Open every couple of minutes to check for the clams opening - it should take about 10-15 minutes (discard any clams that do not open after 15 minutes).
  6. Remove tray from grill and transfer ingredients to a serving platter; serve with lemon wedges.
  7. Serving size: 9 clams, 2 shrimp, 2 halves corn, 3 pieces peppers, a few onion rings and 1/4 of potatoes