Grilled Clam Bake

Name: Grilled Clam Bake
Ingredients: 18 fresh littleneck clams; 4 medium ears sweet corn, husks removed and cut into thirds; 8 medium red potatoes, cut into 1/2-inch cubes; 2 medium onions, cut into 2-inch pieces; 1 cup white wine or chicken broth; 1 cup minced fresh parsley; 1/4 cup minced fresh basil; 1/2 cup olive oil; 2 garlic cloves, minced; 1 teaspoon coarsely ground pepper; 1 teaspoon hot pepper sauce; 1/2 teaspoon salt; 3 bay leaves; 3 pounds uncooked snow crab legs; 1/4 cup butter, cubed; French bread, optional

16 ingredients

3 steps

Ingredients

18 fresh littleneck clams
4 medium ears sweet corn, husks removed and cut into thirds
8 medium red potatoes, cut into 1/2-inch cubes
2 medium onions, cut into 2-inch pieces
1 cup white wine or chicken broth
1 cup minced fresh parsley
1/4 cup minced fresh basil
1/2 cup olive oil
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 bay leaves
3 pounds uncooked snow crab legs
1/4 cup butter, cubed
French bread, optional

Directions

1

Tap clams; discard any that do not close.
2

In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes.
3

Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.