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Grilled Clam Bake Exps46455 Hc1864839a08 19 5bc Rms 2

Grilled Clam Bake

TOTAL TIME: Prep: 20 min. Grill: 25 min. YIELD: 6 servings.
With clams and crab legs, this grilled entree looks impressive but is quite easy to prepare on the grill. The addition of corn and potatoes makes it a meal in one.—Lisa Reuter, Hilliard, Ohio

Ingredients

  • 18 fresh littleneck clams
  • 4 medium ears sweet corn, husks removed and cut into thirds
  • 8 medium red potatoes, cut into 1/2-inch cubes
  • 2 medium onions, cut into 2-inch pieces
  • 1 cup white wine or chicken broth
  • 1 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 3 bay leaves
  • 3 pounds uncooked snow crab legs
  • 1/4 cup butter, cubed
  • French bread, optional

Directions

  • 1. Tap clams; discard any that do not close.
  • 2. In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes.
  • 3. Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.

Nutrition Facts

1 each: 574 calories, 33g fat (8g saturated fat), 116mg cholesterol, 580mg sodium, 43g carbohydrate (7g sugars, 6g fiber), 28g protein.

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