Oceanside Clam Bake

• 2 Tablespoons Black Pepper
• 2 Tablespoons Fresh Chopped Parsley
• 4 ears Corn On The Cob (shucked And Rinsed)
• 4 whole Red Potatoes (Rinsed)
• 4 whole White Onions (peeled And Cut Into Wedges)
• 4 Tablespoons Butter, Divided
• 24 whole Fresh Clams In The Shell (Any Variety You Choose) I Buy Mine From Seafood Market
• 2 packages 8 Ounce Each Frozen Pre-cooked Peeled And Deveined Large Shrimp
• 1 box 25 Feet Box, Aluminum Heavy Duty Foil (to Create Seafood Clam Bake Packages)
• 1 can (15 Oz. Size) Diced Tomatoes, Divided

1. Pull off 4 long sheets of aluminum foil and start forming them into packets (youll use them to make seafood packets so make sure they are plenty big).
2. Preheat grill or griddle pan or outside grill (I use an outdoor grill).
3. You will want the temperature medium high.
4. In a small bowl add black pepper and chopped fresh parsley and mix with a spoon.
5. Into each packet add an ear of fresh corn, a red potato, an onion, 1/4 of the seasonings, a pat of butter, and 1/4 of the diced tomatoes.
6. Add 6 unopened clams and 8 shrimp, Fold up all 4 corners of each aluminum foil packet and close top tightly.
7. Add packets onto the hot grill and cook for 10-12 minutes.
8. Remove packets from the grill.
9. Open packets carefully and inspect clams.
10. Any that do not open up should be discarded.
11. Place packets in large individual bowls and enjoy!
12. I love to serve French or Italian crusty bread with the clam bake.

black pepper, fresh chopped parsley, cob, red potatoes, white onions, butter, fresh clams in, shrimp, tomatoes

Taken from tastykitchen.com/recipes/main-courses/oceanside-clam-bake/ (may not work)