Grilled Clambake by Chef Eric Greenspan
3
Points®
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Easy
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.
Ingredients
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)
Garlic
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
Lemon
½ item(s), large, cut into wedges