Home » Blog » Grilled Clam Bake

Grilled Clam Bake

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

With Labor Day fast approaching many people are planning outdoor parties for one last big blast before Fall officially arrives!  This is a great time of year to go beyond the standard steaks and burgers and do something different on the grill, like a clam bake.

Grilled Clam Bake #ReynoldsKitchens #CleverGirls

For a clam bake on the grill all you have to do is layer clams, corn and potatoes in a Reynolds Bakeware Pan topped with aluminum foil.  Then at the end of the day there is no clean up, and the entire meal is in one easy to serve pan.

clams in pan

I like this meal because once you put it together you don’t have to do anything else – there is nothing to flip or brush with sauce, it just cooks until it is done.  The key to making this meal easy is to use small potatoes, because they can take longer to cook than the clams or corn.  I found a bag of Pee Wee potatoes at the store which were perfect, because they are so small.  But you could use larger potatoes and either cut them into small pieces or cook them for 15 minutes before adding the clam and corn.

OLYMPUS DIGITAL CAMERA

You could add spicy sausage or even lobster to your pan to make it even more special! Using the tiny potatoes everything cooked perfectly in about 35 minutes, even though it started raining while dinner cooked. We enjoyed sitting inside watching the rain eating our clam bake and dreaming of the beach!

OLYMPUS DIGITAL CAMERA

Yield: 4

Grilled Clam Bake

Grilled Clam Bake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 large onion
  • 1 bulb fennel
  • 1/4 cup parsley
  • 2 pounds small potatoes or potatoes chopped to 1/2 inch size
  • water
  • 3 ears corn
  • 50 Littleneck Clams
  • 2 teaspoon old Bay seasoning
  • 1 teaspoon salt

Instructions

  1. Preheat the grill on high.
  2. Chop the onion, fennel and parsley.
  3. Put the chopped vegetables in a foil baking pan.
  4. Add the potatoes to the pan and then add water to just cover the potatoes.
  5. Shuck the corn and cut into quarters.
  6. Add the corn and clams to the pan and sprinkle with Old Bay and salt. Cover tightly with foil.
  7. Grill for 30 minutes until clams are completely open and potatoes and corn are cooked through.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 215Cholesterol: 7mgSodium: 813mgCarbohydrates: 44gFiber: 6gSugar: 4gProtein: 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Reynolds can make grilling and clean-up easy with their Bakeware Pans, Parchment Paper or Aluminum Foil.  They want to encourage you to be creative as summer winds down, and throw a Grill Party for your friends or family using some of their great ideas.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

By on August 21st, 2014

14 thoughts on “Grilled Clam Bake”

  1. I think you are reading my hubbys mind lol! He has been dying for this all summer!!! Thanks so much for sharing at The Wednesday Roundup Link Party!!! ~Angela @ LeMoine Family Kitchen

    Reply
  2. This looks like a great Clam Bake, wish I would have been there! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

    Reply
  3. Would you believe I’ve never had clams? This sounds like the perfect way to end the summer. This makes me want to sit on a chilly beach in front of a bonfire, blankets and warm drinks in hand. Thanks for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.

    Reply
  4. I’ve never eaten clams! Although we have an abundance of seafood here, clams are not something common to my area. I do love this less mess idea and those Peewee potatoes have totally won me over. They are cute! (weird thing to say about potatoes, but still true)
    Thank you for linking up this week!

    Reply

Leave a Comment

Skip to Recipe