Grilled Clam Bake

Name: Grilled Clam Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 59 milliliters butter, cubed; 237 milliliters white wine or chicken broth; 1 kgs uncooked snow crab legs; 4 mediums ears sweet corn, husks removed and cut into thirds; 6 servings French bread, optional; 59 milliliters minced fresh basil; 237 milliliters minced fresh parsley; 2 garlic cloves, minced; 1 teaspoon coarsely ground pepper; 18 fresh littleneck clams; 118 milliliters olive oil; 2 mediums onions, cut into 2-inch pieces; 1 teaspoon hot pepper sauce; 8 mediums red potatoes, cut into 1/2-inch cubes; 1 teaspoons salt

Grilled Clam Bake

You can never have too many main course recipes, so give Grilled Clam Bake a try. One portion of this dish contains about 20g of protein, 28g of fat, and a total of 556 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up ears corn, bread, basil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Tap clams; discard any that do not close.

Ingredients you will need

Clams

In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes.

Ingredients you will need

Hot Sauce

Bay Leaves

Potato

Garlic

Onion

Pepper

Clams

Herbs

Corn

Salt

Wine

Cooking Oil

Equipment you will use

Roasting Pan

Grill

Add crab; cook until potatoes are tender, about 25-30 minutes. Discard bay leaves; stir in butter.

Ingredients you will need

Bay Leaves

Potato

Butter

Crab

Serve with bread if desired.

Ingredients you will need

Bread

Equipment

Roasting Pan

Grill

Ingredients

Servings:

bay leaves 59milliliters

butter, cubed 237milliliters

white wine or chicken broth 1kgs

uncooked snow crab legs 4mediums

ears sweet corn, husks removed and cut into thirds 6servings

French bread, optional 59milliliters

minced fresh basil 237milliliters

minced fresh parsley 2

garlic cloves, minced 1teaspoon

coarsely ground pepper 18

fresh littleneck clams 118milliliters

olive oil 2mediums

onions, cut into 2-inch pieces 1teaspoon

hot pepper sauce 8mediums

red potatoes, cut into 1/2-inch cubes 1teaspoons

salt

Recommended wine: Chardonnay, Riesling, Muscadet

Clams can be paired with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Bouchard Aine & Fils Heritage du Conseiller Pays d'Oc Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Bouchard Aine & Fils Heritage du Conseiller Pays d'Oc Chardonnay

Bright straw-colored. Aromas are generous and seductive with notes of nectarine and acacia. Elegant, round and well-balanced with flavors of exotic fruits and a long finale. It should be an elegant companion to mixed salads, grilled meats, fish and shellfish.