PAINT CAN CLAMBAKE

Serves: 2

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PAINT CAN CLAMBAKE

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

You don’t need to live by the sea to enjoy a New England Clambake on a beautiful day! This centuries-old way of steaming food credits the Native Americans for creating the New England tradition. We’ve put a twist on the traditional by steaming the ingredients together in a clean paint can and we utilize the heat from the BBQ to steam the seafood. We love to gather friends together to grill clams, mussels, shrimp and corn while the sun is setting.

Ingredients

• 6 very small red bliss potatoes (1-inch in diameter)
• 6 Mussels, cleaned and debearded
• 6 Clams, scrubbed
• 8 slices Chorizo or spicy Italian sausage
• 1 ear of corn, cleaned and broken into 2 pieces
• 8 garlic cloves, peeled and sliced
• 1 cup chopped fresh tomatoes, seeds removed
• 4 large shrimp, shelled and cleaned with tails left on
• 1 lemon, cut into wedges
• 1 tablespoon Red Pepper Flakes
• 1 tablespoon Old Bay seasoning
• 1 1/2 cups dry white wine
• 4 tablespoons unsalted butter
• 1/4 cup fresh basil, chiffonade (cut into thin strips)

Instructions

1. Preheat the barbecue to high. Using a new, clean, empty 1 gallon paint can, place the ingredients in the following order: potatoes, mussels, clams, chorizo, corn, garlic, chopped tomatoes, shrimp and lemon wedges. Sprinkle the red pepper flakes and Old Bay seasoning over the top. Pour the white wine into the paint can and top the ingredients with the butter.
2. Cover the paint can with aluminum foil and place it on the grill. Cook for approximately 25 minutes or until the shellfish opens and the potatoes are tender.
3. Remove the paint can from the grill and carefully remove the foil. Pour the Clambake into a large serving bowl and garnish with the basil. Serve with lots and lots of grilled bread.

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