Traditional Clambake

Name: Traditional Clambake
Ingredients: 1 cup butter or 1 cup margarine, melted; 1/2 cup fresh lemon juice; 2 tablespoons garlic powder; 2 teaspoons kosher salt; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons ground thyme; 12 large shrimp, peeled and deveined; 4 red potatoes, quartered; 4 ears corn, husked and quartered; 2 lbs littleneck clams; 1 (14 ounce) package andouille sausages, thinly sliced

11 ingredients

7 steps

Ingredients

1 cup butter or 1 cup margarine, melted
1/2 cup fresh lemon juice
2 tablespoons garlic powder
2 teaspoons kosher salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground thyme
12 large shrimp, peeled and deveined
4 red potatoes, quartered
4 ears corn, husked and quartered
2 lbs littleneck clams
1 (14 ounce) package andouille sausages, thinly sliced

Directions

1

Preheat grill to medium-high (350 to 400 F).
2

Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl: set aside.
3

Line large bowl with 2 sheets of aluminum foil.
4

Fill evenly with one-fourth of the shrimp, potatoes, corn, clams and sausage.
5

Drizzle with butter mixture.
6

Close foil packet by bringing corners together at tip and pressing together tightly to seal. Repeat to make 4 packets.
7

Grill packets, covered, 20 to 25 minutes or until clams open and shrimp are opaque. To serve, place packets on large plates and open to vent.