Grilled Seafood Clambake

Project Description

Source: Steve Coddington, award-winning pitmaster, Woodpile BBQ Shack
Yields: 4 Servings


  • 4 baby redskin potatoes
  • 1 corn on the cob
  • 2 links andouille sausage
  • 1 lb. little neck clams
  • 1 lb. shrimp, peeled and deveined
  • 1 tbsp. Old Bay seasoning
  • 1/2 stick butter
  • Juice and zest of 1 lemon
  • 1/4 cup white wine
  • 4 cloves garlic
  • 1/4 cup parsley
  • 1 fresh baguette


  1. Quarter the potatoes and corn.
  2. Grill the potatoes, corn, sausage (whole), clams and shrimp until just cooked through.
  3. Make a bowl out of aluminum foil and add all the cooked ingredients to the bowl.
  4. Mix remaining ingredients and pour over seafood. Cover with foil and let steam for another 10 minutes.
  5. Cut Baguette into slices, brush with garlic butter and grill just until lightly toasted.
  6. Serve clambake with the bread to soak up all the amazing juice! Enjoy!