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New England Clambake on the Grill Recipe


  • 1 ear corn, cut into 2 pieces
  • 2 sm. red potatoes, sliced thick and par-boiled or steamed until half tender
  • 3 oz linguica, cut into thick slices (about 4-5 pieces total)
  • 8 littleneck clams, washed well
  • 1/3-1/2 cups beer

Yield:  one individual serving


  1. Preheat the grill to medium-high.
  2. Tear 2-3 large sheets tinfoil and layer them to make a leak-proof pouch.
  3. Layer everything inside, beginning with the corn and potatoes and finishing with the clams on top.
  4. Pour beer over the top to generously cover and close the packets up tightly.
  5. Place pouch directly on the grill and cook for 10-12 minutes, or just until clams are open and everything is tender. Note:  carefully open pouches after 8 minutes to make sure there is enough moisture.  If not, add a bit more beer!
  6.  Enjoy clambake right out of the pouch with bread on the side for all of the delicious juices!


  • Other quick-cooking foods can be added (such as mussels, shrimp, scallops, etc.).  If you want to avoid using beer, try adding 2 tbs butter with a whole lemon.