Backyard Clambake on Your Grill

Cookbook review day here with Grill to Perfection and a delicious Backyard Clambake on your Grill!! I love cookbooks and have reviewed many on the site so far.

If for some reason I don’t like a cookbook I don’t put it up on my site, it is as simple as that. So for you, you get the best of the best!!

Today’s cookbook is spot on for this time of year. Who doesn’t love to be grilling in the summertime. Not only is it easy but cleanup is a breeze too!!

You don’t need to have a beach to do a clambake, this recipe is for a Backyard Clambake on Your Grill.

The authors in this cookbook cover topics like Our Go To Cooking Methods, How to Build a Two-Zone Fire in a Gas Grill and The Tools We Always Have When We Grill.

The authors are winners of multiple national championships. A sampling of recipes from this cookbook are Tamari-Glazed Steak with Sweet and Spicy Rice, Curried Chicken Tenderloins with Coconut and Papaya Salad, Jerk Ribs with Guava Glaze and Grilled Bananas, Lemon and Fresh Herb Grill-Roasted Leg of Lamb to only name a few!!

Recipes in the book cover fish, pork, lamb, poultry, beef, veggies, drinks and desserts and are perfect for any occasion.

Hubby is the grill master in this household and he tackled this recipe from this amazing cookbook with ease. I honestly have to say it is one of the best things we have ever made.

I loved every morsel of it and clean up was so easy, I can’t wait to have this again with company. It wasn’t a budget meal but an absolutely fantastic one. I have not had better in any restaurant!!!

This recipe is so full of goodness, corn, potatoes, chorizo, clams, mussels, lobster, sweet onion, all in a buttery white wine sauce with the wonderful flavoring of Old Bay seasoning.

A real hit to serve company and impress!!

Sweet corn in the summertime is so fabulous but in this dish it was over the top good. No need to butter as you have the delicious sauce and the additional flavor or Old Bay Seasoning.

Shellfish is such an amazing treat at anytime of the year. To actually have this feast on a beach would have me totally gobsmacked but alas, I am in Calgary and there is no stupendous beach near by.

I am sure this is the case for a lot of you. So why not bring this delicious meal to your backyard!!!

Serve it up in big bowls with crusty bread for dipping.

The authors are Andy Husbands, an award-winning chef/owner of Tremont 647 and Sister Sorel. His signature dish “180 ribs” was given a perfect score in a barbeque competition.

Chris Hart is part of the IQUE barbecue team, which won the Jack Daniels World Championship Invitational Barbecue.

Andrea Pyenson is a Boston-based food and travel writer and co-authored Wicked Good Barbecue.

I can’t wait to make this up again this summer!! Enjoy!!

Backyard Clambake on Your Grill

Tara Noland

For this recipe, which replicates a clambake at the beach, we use the grill in two ways: first, as a direct heat source, and second, almost as an oven. Most serious grillers dangle the probe end of a remote thermometer through the vent of the grill cover. This measures the temperature of the grill environment but not the actual cooking surface. We believe it is more useful to know the temperature where you are actually cooking the food, so we use what we refer to as the potato trick. Cut a potato in half and insert the probe through one half. Set the potato with the probe directly on the grate. The potato anchors the probe, so it will relay information in a steady fashion. This way, you know the temperature throughout the cook time.

5 from 13 votes

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Cuisine American

Servings 4

Ingredients

 

• 12 small red potatoes scrubbed
• 4 ears corn shucked and cut in half
• 1 large sweet onion cut into quarters
• 2 links chorizo or linguiça sausage
• 4 lobster tails cut in half
• 2 tbsp/30ml vegetable oil
• Kosher salt and freshly ground black pepper to taste
• 1 cup/240ml dry white wine
• 12 littleneck clams cleaned
• 12 mussels cleaned
• 4 sprigs curly parsley
• 1 bunch chives minced, half reserved for garnish
• 2 tsp/4g Old Bay Seasoning
• ½ cup/240g unsalted butter
• 4 sprigs fresh chervil leaves only, chopped, for garnish

Instructions

 

• Prepare the grill for hot two-zone grilling. Pile the unlit charcoal on one side of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. Cover the grill and open the vents all the way. If using a gas grill, light the gas and adjust the temperature on one side of the grill to high.
• Bring a pot of salted water to a boil on the stove. Add the potatoes and boil for 5 minutes. Add the corn and boil for an additional 3 minutes. Drain. Transfer the potatoes and corn to a 9″ x 13″/23 x 33cm aluminum pan and set the pan near the grill.
• When the grill temperature reaches 350ºF/177ºC, clean the grate. Grill the onion quarters directly over the fi re until charred, about 5 minutes. Transfer to the aluminum pan.
• While the onion is cooking, grill the sausages near but not directly over the fi re, turning to char all sides, until warmed through, 5 to 8 minutes. Keep the grill covered while cooking the onions and sausage. Transfer the sausages to a cutting board and cut into large chunks. Place in the aluminum pan with the onion, corn and potatoes.
• Brush the lobster with the vegetable oil and season with salt and pepper. Grill directly over the fire for 3 minutes. Flip and cook for 2 more minutes. Add the lobster to the pan, and pour in the white wine. Set the pan directly over the fire and keep the grill uncovered. When the wine starts to boil, add the clams, mussels, parsley, chives, Old Bay Seasoning and butter, and cover the pan tightly with 2 sheets of heavy-duty aluminum foil.
• Slide the pan to the cool side and cover the grill. Leave the vents wide open, making sure the temperature is still at 350°F/177°C. If it shoots up past 375°F/191°C, close the vents a bit to lower the temperature into the target 325°F to 375°F/163°C to 191°C zone. Cover the grill and cook for 20 minutes, or until the mussels and clams have popped open.
• Remove the pan from the grill and spoon the shellfish, vegetables and broth into a large serving bowl. Sprinkle with the remaining chives and chervil. Serve immediately with crusty bread to soak up the juices.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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