EASY CLAMBAKE This is a fun way to enjoy a summer
clambake without making a huge mess!
PREP TIME 20 MIN. – COOK TIME 40 MIN. READY IN 1 HOUR – SERVINGS 8
soaking up extra juices
Grilled bread is perfect for
2 ears fresh corn 1 red onion ½ lb baby or fingerling potatoes 1 lb uncooked spicy Italian sausage 2 lobster tails 2 lbs clams 2 lbs mussels ½ cup lemon juice
½ cup chopped parsley 1 tsp 30% Less Sodium Old Bay seasoning 1 (12 oz) bottle of light beer 1 sourdough boule ½ cup olive oil
STEP 1 Cut sheets of aluminum foil into 8 even pieces; about 1'x2' each. Create 4 stacks of double sheets of foil. If you like, you can also cut an equal number of sheets of parchment paper. Place the parchment on top of the foil. STEP 2 Slice corn into 1-inch rounds and onions into thin wedges. Scrub the potatoes and slice into ½-inch rounds. Slice the sausage into 1-inch pieces. STEP 3 To halve the lobster tails, place on a cutting board with the hard shells facing up. Use a sharp knife to split the shell beginning at the base of the tail. Open the halves and slice through the membrane. STEP 4 On each double sheet of foil evenly divide the potatoes, sausage, corn, onions and seafood. Discard any open bivalves before cooking. Fold up the edges of the foil to create a pouch. Add 2 tbsp lemon juice, 2 tbsp chopped parsley and ¼ tsp of Old Bay to each package. Divide beer evenly among the pouches and finish each with salt (in moderation). STEP 5 Seal the packages tightly. Transfer them to a hot grill and cook, grill covered, for 25-30 min. The packages are ready when the clams and mussels are open (discard any shellfish that don’t open). STEP 6 Carefully remove packets from grill and set aside. Lightly brush sliced bread with olive oil. Grill, uncovered, until golden brown with grill marks, turning once, about 7-10 min. STEP 7 Serve directly in foil or transfer the contents of each packet to a large serving platter. Serve with grilled bread.
Per serving: 631 calories, 24g fat, 5g saturated fat, 104mg cholesterol, 1800mg sodium, 49g carbohydrate, 3g fiber, 3g sugar, 53g protein
MAY/JUNE 2016 95
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