Backyard Clambake Recipe

• 1 1/2 lb Small red creamer potatoes
• 2 doz clams, cleaned
• 4 x Ears corn, husked
• 2 c. Water

1. Place the potatoes in a soup pot and add in sufficient water to cover them.
2. Bring to a boil over high heat and cook for 10 to 15 min, or possibly till almost tender; drain.
3. Preheat the grill to medium-high heat.
4. Place the clams in a 9" x 13" disposable aluminum pan.
5. Place the potatoes and corn ears over the clams.
6. Pour the water into the pan and cover tightly with aluminum foil.
7. Place on the grill and steam for 8 to 10 min, or possibly till the clams open and the corn and potatoes are tender.
8. Serve immediately.
9. NOTE: Sure, you can add in leftover cooked chicken or possibly pre-cooked sausage to the pan and grill it along with the clams, potatoes, and corn.

red creamer potatoes, corn, water

Taken from cookeatshare.com/recipes/backyard-clambake-73116 (may not work)