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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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You can do your own clam bake right in your own backyard! Ingredients:
16 fresh little neck clams, cleaned |
9 frozen cob corn, each cut in half |
8 medium red potatoes, cut into 1-inch pieces |
2 medium onions, cut into 2-inch pieces |
1 cup chopped fresh parsley |
1/4 cup chopped fresh basil leaves |
1 cup dry white wine or chicken broth |
1/2 cup olive or vegetable oil |
1 teaspoon coarsely ground pepper |
1/2 teaspoon salt |
2 teaspoons finely chopped fresh garlic |
1 teaspoon hot pepper sauce |
3 bay leaves |
3 pounds crab claws and legs |
1/4 cup butter, cut into pieces |
french bread, if desired |
Directions:
1. Heat gas grill to medium or charcoal grill until coals are ash white. Layer all ingredients in order listed except crab, butter and bread in 16 1/2 x 12 x 2 1/2-inch disposable aluminum roasting pan.
2. Cover; place pan on grill. Grill 15 minutes. Add crab; continue cooking, covered, until potatoes are tender (20 to 30 minutes). Remove bay leaves. Stir in butter. Serve immediately with crusty French bread, if desired.
3. *Substitute 1 tablespoon dried basil leaves.
4. **Substitute 3 pounds King crab legs or 4 to 6 small whole lobsters. Add with clams at beginning of preparation.
5. Oven Directions: Heat oven to 400°F. Prepare ingredients as directed above. Bake in covered roasting pan, following directions above, until potatoes are tender (60 to 75 minutes).
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