A few years ago I purchased one of those little recipe cook books they have at the grocery store. I love these little cook-books because they always have something that makes me go I WANNA MAKE THAT! And so, in this little gem they had a recipe for a clam bake. Traditionally a New England Clam Bake consist of a very large pot a giant fire burner that you need a permit for and tons of seafood. This was designed for a smaller crowd of maybe one or two or more! Geoff requested this as I had completely forgotten about it. We made this over the weekend and I will share it with you today.
You will need:
2lbs of Little Neck Clams
1lb of Large Shrimp
Baby Potatos
Chorizo [its the best]
Corn on the cob cut in half [if it's not in season you can always use frozen]
1 Bottle of Beer [for two people more if you're making more]
Put all ingredients in an aluminum foil wrap: I sprinkle whatever spices so feel free to be creative. If you don't know what to use just shake Bell Spice's on it that works fine. It should look like this...
Then you need a light beer. I think light beer works better for cooking unless I'm making an English dish.
Pour the beer into your aluminum pouch!
Next - Fold the pouches up nice and tight so that they do not leak any liquid out. Next put them on a pre-heated grill.
leave them on high - it took about 35 min for mine to fully cook. you want the clams to be opened and the shrimp to be pink. don't eat any of the clams that didn't open [there are usually one or two] especially if the majority have opened. when they are done dump them into a bowl and VOILA!!!
You have a tasty little clam bake...Don't for get BREAD! Let me know if you try this out! And if its good invite us over for dinner!!!!
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