Ingredients Jump to Instructions ↓

  1. 8 pieces of aluminum foil (24 by 24)

  2. 8 pieces of cheesecloth (12 by 12)

  3. 8 dozen steamer clams, scrubbed

  4. 1 pound new potatoes, quartered and blanched

  5. 4 ears of fresh sweet corn , cut into fourths and blanched

  6. 4 medium yellow onions, quartered Creole seasoning, recipe follows

  7. 8 all- beef hot dogs

  8. 8 breakfast spicy pork sausage links

  9. 2 bottles beer

  10. 1 pound butter , melted

  11. 2 tablespoons finely chopped fresh parsley leaves

  12. 2 1/2 tablespoons paprika

  13. 2 tablespoons salt

  14. 2 tablespoons garlic powder

  15. 1 tablespoon black pepper

  16. 1 tablespoon onion powder

  17. 1 tablespoon cayenne pepper

  18. 1 tablespoon dried oregano

  19. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the grill over low heat. For the Foil Pouches: Place the pieces of foil on a flat surface. Place a piece of cheesecloth over the piece of foil. Place a dozen of the clams over each piece of cheesecloth. Continue layering with the potatoes, corn, onions, hot dogs and sausage links. Season with Creole seasoning. Pour some of the beer into each pouch. Wrap each pouch up tightly and place on the grill . Cook the pouches for about 20 minutes or until the potatoes are tender and the clams open up. Discard any shells that do not open. Place each pouch on a serving plate and with a sharp knife, slice the pouch open. Drizzle each pouch with the melted butter and garnish with parsley. Combine all ingredients thoroughly. Yield: 2/3 cup


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