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Add a photoServings: 2
Ingredients
- 1 1/2 lb small red creamer potatoes
- 2 doz clams cleaned
- 4 x ears corn husked
- 2 c. water
Directions
- Place the potatoes in a soup pot and add in sufficient water to cover them. Bring to a boil over high heat and cook for 10 to 15 min, or possibly till almost tender, drain.
- Preheat the grill to medium-high heat.
- Place the clams in a 9- by 13-inch disposable aluminum pan. Place the potatoes and corn ears over the clams. Pour the water from the potatoes into the pan and cover tightly with aluminum foil.
- Place on the grill and steam for 8 to 10 min, or possibly till the clams open and the corn and potatoes are tender. Serve immediately.
- This recipe yields 2 servings.
- Comments: Sure, you can add in leftover cooked chicken or possibly precooked sausage to the pan and grill it along with the clams, potatoes, and corn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 751g | |
| Recipe makes 2 servings | |
| Calories 363 | |
| Calories from Fat 18 | 5% |
| Total Fat 2.03g | 3% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 127mg | 5% |
| Potassium 1931mg | 55% |
| Total Carbs 57.92g | 15% |
| Dietary Fiber 8.2g | 27% |
| Sugars 3.91g | 3% |
| Protein 27.94g | 45% |
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