backyard-clambake

Backyard Clambake

Ingredients

16 small red-skinned mini-potatoes
2 chorizo sausages, thickly sliced

2 tbsp (30 mL) olive oil

6 lobster tails
2 heads garlic, cloves separated but not peeled
6 peeled shallots, quartered
2 lbs (1 kg) clams

2 lbs (1 kg) mussels

6 ears corn, shucked and cut into thirds

1/2 cup (125 mL) butter, melted

1/2 cup (125 mL) white wine

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) salt

1 tsp (5 mL) peppercorns

1 tsp (5 mL) coriander seed

1 bay leaf

2 tsp (10 mL) herbes de Provence
2 tbsp (30 mL) chopped parsley

Directions

  1. Toss potatoes and chorizo with olive oil and place in a large foil or metal roasting pan. Add lobster tails on top; nestle in garlic and shallots, then layer clams, mussels and corn. 

  2. Combine butter, wine, lemon juice, salt, peppercorns, coriander seed, bay leaf and herbes de Provence, and pour over seafood mixture. Cover tightly with foil, then cover with a lid if possible. 

  3. Preheat grill to medium-high, or preheat oven to 450°F (230°C). 

  4. Place roasting pan on grill or in oven, close lid and cook for 25 minutes, or until potatoes are tender, shellfish is opened and corn is cooked. If using a barbecue, check after 15 minutes, as it will cook more quickly. Drain off cooking liquid and serve on the side as a dipping sauce. Sprinkle seafood with parsley before serving. 


Serves 8

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