Grilled Foil Clambake

[kirra]

Grilled Foil Clambake
Chef Laurent Tourondel

Ingredients:

4 handfuls of seaweed (available at fishmonger if ordered in advance)
4 ears of corn, shucked, each cut into 6 pieces
4 red potatoes, boiled until fork-tender, cut into quarters
2 1 1⁄2-pound lobsters, cut in half lengthwise
16 littleneck clams, soaked and scrubbed clean
4 bay leaves
1 1⁄3 cups dry white wine
Freshly ground black pepper, to taste
1⁄2 teaspoon Old Bay seasoning (optional)
Aluminum foil

Preparation:

Set out four 18-inch-square double layers of aluminum foil. Place a handful of seaweed in the middle of each piece. Top with 6 pieces of corn, 4 pieces of potato, 1⁄2 lobster, 4 clams, and one bay leaf. Fold the foil edges slightly, then add 1⁄3 cup of wine to each. Season with pepper and Old Bay. Wrap the foil on all four sides to form a package, and seal well. Repeat with remaining packages. Poke holes in the top of each to allow steam to escape.

Place the packages on a medium-hot grill or over medium-hot coals, cover grill, and cook for 20 to 30 minutes. Carefully open one package to make sure clams have opened before removing from the grill. Place on plates and serve immediately.