Chef Matt Abdoo is firing up the grill with a Weber Grills clambake made for sharing. 🔥 Clams, shrimp, andouille sausage, corn, and potatoes come together in a garlic butter and white wine sauce. Serve with grilled garlic sourdough to soak up every last bite! Grilled Clam Bake Serves 4 Prep: 15 min Cook: 10–12 min Ingredients ½ lb andouille sausage 24 littleneck clams 1 lb baby potatoes 2 ears corn 1 lb 16/20 peeled & deveined shrimp 8 garlic cloves, smashed 8 sprigs fresh thyme 1 cup white wine 8 Tbsp unsalted butter 4 tsp Paul Prudhomme seasoning 2 tsp Old Bay seasoning 1 loaf sourdough bread 2 Tbsp extra-virgin olive oil 4 whole garlic cloves Instructions 1. Preheat: Heat grill to high. Grill sausage until cooked and lightly charred. Cool, cut into 16 pieces, then reduce grill to medium-high. 2. Prep: Overlap two 18–20-inch sheets of heavy-duty foil to make one pouch. 3. Fill: Add 6 clams, ¼ lb potatoes, ½ ear corn, 4–5 shrimp, 4 sausage pieces, 2 smashed garlic cloves, 2 thyme sprigs, and 2 Tbsp butter. Season with 1 tsp Paul Prudhomme seasoning and ½ tsp Old Bay. 4. Seal: Bring foil sides up and add ¼ cup white wine. Seal tightly. Repeat to make 4 pouches. 5. Grill: Grill pouches with the lid closed for 10–12 minutes, or until clams open. Discard any clams that do not open after about 14 minutes. 6. Prep bread: Transfer pouches to plates and keep sealed. Increase grill to high. Slice sourdough ½-inch thick. 7. Grill bread: Grill until charred and crisp outside but chewy inside. Rub with whole garlic cloves and drizzle with olive oil. 8. Serve: Carefully open the pouches and serve with grilled garlic bread. 🔥 #WeberGrills #WeberRecipe #ClamBake #Seafood
0.0% ERengagement of this clip — above the author's average (0.00%)
top 100%outperforms 0% of the author's clips
33%of the author's average views
