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Cajun-Style Clambake

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    45 min.

  • Grilling Time

    20 to 25 min.

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Seafood 11
  • Completed step 115 grams (1 stick) unsalted butter, melted
  • Completed step 80 milliliters fresh lemon juice
  • Completed step 1 tablespoon Cajun seasoning
  • Completed step 1 tablespoon minced garlic
  • Completed step 2 teaspoons chopped fresh thyme leaves
  • Completed step 4 medium red potatoes, halved and cut into 3-millimeter half-moons
  • Completed step 340 grams jumbo prawns, peeled and deveined, tails left on, cold
  • Completed step 910 grams littleneck clams, rinsed and scrubbed
  • Completed step 340 grams andouille (spicy Cajun pork) sausage, thinly sliced
  • Completed step 2 ears fresh corn, each husked and cut into 4 pieces

Special Equipment

  • 20-by-20-centimeter metal baking pan

Instructions

  • In a small bowl combine the butter, lemon juice, seasoning, garlic, and thyme.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Cut eight sheets of aluminum foil, each about 30.5 by 50-centimeters. Line an 20-by-20-centimeter cake pan with two sheets of aluminum foil, arranged in a crisscross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage, and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.
  • Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to check for doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls. Serve immediately. 
    Grill the packets over medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to check for doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls. Serve immediately. 

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