This is a print preview of "Backyard Clam Bake" recipe.

Backyard Clam Bake Recipe
by Global Cookbook

Backyard Clam Bake
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 2

Ingredients

  • 1 1/2 lb small red creamer potatoes
  • 2 doz clams cleaned
  • 4 x ears corn husked
  • 2 c. water

Directions

  1. 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.
  2. Preheat the grill to medium-high heat.
  3. 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.
  4. 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.
  5. This recipe yields 2 servings.
  6. 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.