Northwest Clam Bake


Serves: 5
Total Calories: 161
Yield: 6 packages

Ingredients

6 dozens clams (steamers)
12 small onions
6 medium potatoes
6 ears of corn in the husks
3 Dungeness crabs, cleaned
lemon wedges
melted butter or margarine

Directions:

Wash clam shells thoroughly. Peel onions; parboil for 15 minutes along with the potatoes. Drain. Remove corn silk and replace husks. Cut 12 pieces of cheesecloth and 12 pieces of heavy-duty aluminum foil, 18x36 inches each. Place 2 pieces of cheesecloth on top of 2 pieces of foil. Place 2 onions, a potato, an ear of corn, 1 dozen clams and 1/2 Dungeness crab on cheesecloth. Tie opposite corners of the cheesecloth together. Pour 1 cup of water over the package. Bring foil up over the food and close all edges with tight double fold. Make 6 packages. Place packages on grill, about 4 inches from hot coals. Cover with hood or aluminum foil. Cook for 45–60 minutes, or until onions and potatoes are cooked. Serve with lemon wedges and butter.

Nutritional Facts:

Serves: 5
Total Calories: 161
Calories from Fat: 0

This Northwest Clam Bake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
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