Want to try a real, old-fashioned New England Clambake for the summer? Who has the time? With a few menu substitutions, it doesn't have to be an all-day thing. Amy Traverso with Yankee Magazine came by Tonia's Kitchen to talk about a feature in the magazine she titled "Moveable Feast." Amy told Tonia she wanted to create a clambake but make it more convenient. Her solution: grill packs that include faster-cooking shrimp in place of lobster. You can also add smoke mussels as an option. It's a real New England-style summer treat.
(Recipe: Liz Neily for Yankee Magazine)
Yield: 4 servings
Ingredients
- 1 pound (26–30 count) tail-on shrimp
- 4 ounces linguiça, chouriço, or other spicy sausage, cut into 1/4-inch- thick disks
- 2 ears of corn, each shucked and cut crosswise into 8 pieces
- 2 medium red potatoes, thinly sliced
- 1 tin (4 ounces) smoked mussels (optional)
- 4 tablespoons salted butter, divided
- 4 large cloves garlic, minced
- 1 teaspoon Old Bay seasoning, divided
- Minced fresh parsley, for garnish
Instructions
Prepare your grill for direct, medium-high heat (about 400°).Lay four sheets of aluminum foil, each about 15 inches long, on your counter. Top each sheet of foil with an equal-size sheet of parchment paper.
Divide the shrimp, sausage, corn, potatoes, mussels, butter, garlic, and Old Bay seasoning equally among the packets, piling the seafood, sausage, and vegetables in the center and topping them with the butter, garlic, and seasoning. Fold the foil and parchment paper up over the ingredients, pinching securely at the top to seal.
Set the packets on the grill grate, cover, and cook until the shrimp is fully cooked and the corn is tender, 15 to 20 minutes.
Photo: Michael Piazza for Yankee Magazine
