Clam Bake Foil Pouches Recipe

Name: Clam Bake Foil Pouches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces aluminum foil (24 by 24); 8 pieces cheesecloth (12 by 12); 8 dozen steamer clams, scrubbed; 1 lb new potato, quartered and blanched; 4 ears of fresh sweet corn, cut into fourths and blanched; 4 medium yellow onions, quartered; 8 all-beef hot dogs; 8 breakfast spicy pork sausage links; 2 (12 ounce) bottles beer; 2 tablespoons finely copped fresh parsley; CREOLE SEASONING; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

8 pieces aluminum foil (24 by 24)
8 pieces cheesecloth (12 by 12)
8 dozen steamer clams, scrubbed
1 lb new potato, quartered and blanched
4 ears of fresh sweet corn, cut into fourths and blanched
4 medium yellow onions, quartered
8 all-beef hot dogs
8 breakfast spicy pork sausage links
2 (12 ounce) bottles beer
2 tablespoons finely copped fresh parsley
CREOLE SEASONING
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
2
Combine all ingredients thoroughly. Yield: 2/3 cup.
3
DIRECTIONS:
4
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. Seasone 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.

3811

kcal

Calories

330

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 pieces aluminum foil (24 by 24), 8 pieces cheesecloth (12 by 12), 8 dozen steamer clams, scrubbed, 1 lb new potato, quartered and blanched, and more.

Yes, Clam Bake Foil Pouches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam Bake Foil Pouches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions