Buttery Clambake Foil Packets

By Food Network · 60 min

Ingredients

Instructions

1. Boil halved baby potatoes in salted water covering them by 1 inch; once simmering, cook about 5 minutes until just starting to soften. Drain.
2. Heat an outdoor grill to medium-high.
3. Cut eight 24-inch sheets of heavy-duty foil and double each one. In the center of each, arrange a quarter of the potatoes, 4 kielbasa chunks, 3 or 4 clams, 3 shrimp, 2 corn rounds, 2 thyme sprigs and a quarter of the garlic, without piling them up. Sprinkle lightly with seafood seasoning and a pinch of salt, pour over 3 tablespoons of wine, and dot with 2 tablespoons of butter.
4. Bring the long edges of the foil together over the food, fold to seal tightly leaving air space above, then fold in the sides to form a rectangular packet. Repeat to make 4 packets.
5. Set the packets on the grill and close the lid. Once you hear gentle sizzling, cook 12 minutes total, adding 1–2 minutes if the clams are very large.
6. Open the packets carefully, throw away any clams that have not opened, and serve with crusty bread.

Summarized from Food Network's video. Watch it for the details.

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