Clambake On The Grill Recipe
Ingredients
| Clams | 2 Pound, scrubbed | |
| Cornmeal | 1/4 Cup (16 tbs) | |
| Mignonette Sauce | ||
| 4 large ears corn, unhusked | ||
| 2 cups (470 ml) hickory wood chips | ||
| Red-skinned potatoes | 16 Small | |
| Lobsters | 4 Small | |
| 2 medium-size onions, unpeeled, cut in half | ||
| 4 mild Italian sausages, about 1 pound (455 g) total | ||
| White wine vinegar | 1 Cup (16 tbs) | |
| Red bell pepper | 1/4 Cup (16 tbs), diced | |
| Shallots | 2 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), pressed | |
| 1/4 teaspoon coarsely ground black pepper | ||
Directions
Combine clams and cornmeal in a large bowl of water; set aside in a cool place for 2 hours.
Drain and rinse clams.
Meanwhile, combine ingredients for Mignonette Sauce in a small bowl; set aside.
Make sure corn husks enclose cobs completely and are tightly closed at top.
Immerse corn in cold water to cover for about 30 minutes.
Meanwhile, place wood chips in a bowl; add enough warm water to make them float; let soak for 30 minutes.
In a 2- to 3-quart (1.9- to 2.8-liter) pan, bring 1 quart (950 ml) water to a boil over high heat.
Add potatoes; reduce heat, cover, and simmer until potatoes are tender but still somewhat crisp in center (about 15 minutes).
Drain and set aside.
In a 10- to 12-quart (10- to 12-liter) pan, bring 6 quarts (6 liters) water to a rapid boil over high heat.
Picking up 1 lobster at a time, hold body from top and plunge headfirst into water (cook 2 lobsters at a time).
Return water to a boil; reduce heat, cover, and simmer for 5 minutes.
Using tongs, lift lobsters from pan and let cool briefly.
Twist 2 large claws free from body; drain claws and bodies and set aside.
In a charcoal barbecue, drain wood chips and scatter onto coals close to a side of barbecue.
In a gas barbecue, place chips in a foil pan and set under cooking grate on top of heat source in left front corner of barbecue; turn heat to high and preheat for 10 to 15 minutes.
Place onions, cut side down, on sides of cooking grate but not over heat source.
Place lid on grill.
Cook for 10 minutes.
Arrange sausages and lobsters in center of cooking grate.
Drain corn and place over lobsters.
Lay potatoes around and over corn.
Cook for 20 more minutes.
Arrange clams directly over heat source.
Cook until clam shells pop open (about 10 more minutes).
Discard any clams that have not opened.
Serve with sauce for dipping.
Drain and rinse clams.
Meanwhile, combine ingredients for Mignonette Sauce in a small bowl; set aside.
Make sure corn husks enclose cobs completely and are tightly closed at top.
Immerse corn in cold water to cover for about 30 minutes.
Meanwhile, place wood chips in a bowl; add enough warm water to make them float; let soak for 30 minutes.
In a 2- to 3-quart (1.9- to 2.8-liter) pan, bring 1 quart (950 ml) water to a boil over high heat.
Add potatoes; reduce heat, cover, and simmer until potatoes are tender but still somewhat crisp in center (about 15 minutes).
Drain and set aside.
In a 10- to 12-quart (10- to 12-liter) pan, bring 6 quarts (6 liters) water to a rapid boil over high heat.
Picking up 1 lobster at a time, hold body from top and plunge headfirst into water (cook 2 lobsters at a time).
Return water to a boil; reduce heat, cover, and simmer for 5 minutes.
Using tongs, lift lobsters from pan and let cool briefly.
Twist 2 large claws free from body; drain claws and bodies and set aside.
In a charcoal barbecue, drain wood chips and scatter onto coals close to a side of barbecue.
In a gas barbecue, place chips in a foil pan and set under cooking grate on top of heat source in left front corner of barbecue; turn heat to high and preheat for 10 to 15 minutes.
Place onions, cut side down, on sides of cooking grate but not over heat source.
Place lid on grill.
Cook for 10 minutes.
Arrange sausages and lobsters in center of cooking grate.
Drain corn and place over lobsters.
Lay potatoes around and over corn.
Cook for 20 more minutes.
Arrange clams directly over heat source.
Cook until clam shells pop open (about 10 more minutes).
Discard any clams that have not opened.
Serve with sauce for dipping.
Chef
