101 - Clambake
Tin foil pouches are an easy and efficient way to do a Clambake.
These pouches can be assembled the night before and then cooked
the day of your event over a fire pit or your backyard barbecue.
In either case make a few extra because they'll be popular!
one tin foil Clam Pouch
Method For each Clam Pouch
- 4 or 5 spears fresh asparagus, cut into 1 inch pieces
- 1 ear of corn, chopped into 1 inch pieces
- 4 small red-skin potatoes, skin on
- 1 medium sized white onion, chopped into chunks
- 3 or 4 tiger shrimp, shells on
- 12 to 25 (depending on their size) clams (Littleneck clams
are easiest to find)
- 1 tablespoon butter
- salt and pepper to taste
- As an option, one could season with fresh chives, tarragon
- On your cutting board or counter top, place an 18 to 20 inch
piece of heavy duty tin foil (shiny side up)
- Pour all of the vegetables into a pile in the middle of the
- Add tiger shrimp and clams, season with salt and pepper and
plop the butter right on top
- Place another 18 to 20 inch piece of tin foil over top of
the ingredients (shiny side down)
- Join together the edges of the top and bottom pieces of foil
to create a completely sealed environment in which the ingredients
will steam. The resulting packages should be round or oval in
- Place pouches on a rack over pre-heated coals and allow to
cook for approximately 15-minutes. Turn them over and allow
them to cook an additional 15 minutes. Once the pouches are
all puffed up, you know it's time to eat!
Suggestions: Sauvignon Blanc or a French or