You don't have to go to the beach for an old-fashioned clam bake, you can have one right in your own back yard! DIY chef Paul Starkey demonstrates how easy it is to spice up a cookout with clams rather than depending on the every day burgers and hot dogs.
Q: I am having friends over for a cookout. I want to surprise them with something different and unique. Can you help?A: I have a great idea for you...a clam bake on your grill! It's pretty easy to make, and the best part is clean up is a breeze because you'll need only one pot and four disposable deep dish aluminum pie tins. Let's get started! Clam Bake Ingredients: 4 cups clam juice
1 cup water
4 cloves garlic
1 cup diced green onions
2 cups canned high quality, peeled crushed tomatoes
1 tsp. saffron
2 ears shucked corn
8 red skin potatoes
16 mussels
16 little neck clams
4 large shrimp
4 scallops
1 Tbs. butter - Begin with the pot. Pour in four cups of clam juice.
- Add one cup of water, four cloves of garlic, one cup of diced green onions, and two cups of canned high quality peeled, crushed tomatoes.
- Add one teaspoon of saffron.
- Bring to a boil...remove from heat.
- Fill aluminum pans...one for each person. Divide ingredients among pans (two ears of corn shucked and cut into eight pieces, eight red skin potatoes that have been washed and quartered, 16 mussels, 16 little neck clams, four large shrimp and four scallops).
- Pour clam mixture from earlier into each pan. Place one tablespoon of butter into each pan and cover with aluminum foil.
- On grill heated to 350 degrees, place pans on grill, close lid, and bake for about 15 to 20 minutes.
The clams are ready. The presentation of this couldn’t get any easier. Carefully remove the foil from the top of each pan...put the pans on a plate and you’re ready to serve. This tastes great with some French bread and a garden salad. It’s that simple to have a clam bake in your backyard...and you can be proud to say you did it yourself.
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