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Source: Hearth, Patio & Barbecue Association

HPBA Wintercue Grilled Seafood Clambake (By Steve Coddington)
Serve your clambake with the bread to soak up all the amazing juice! Enjoy!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20-30
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4 Baby Redskin potatoes
1 corn on the cob
2 links andouille sausage, sliced
1 lb. Little Neck clams
1 lb. peeled and deveined shrimp
1 tbs. Old Bay seasoning
Half stick butter
juice & zest of 1 lemon
1/4 cup white wine
4 cloves of Garlic
1/4 cup parsley
1 fresh baguette




Quarter the potatoes and corn.
Grill the potatoes, corn, sausage (whole), clams and shrimp until just cooked thru.
Make a bowl out of aluminum foil and add all the cooked ingredients to the bowl.
Mix remaining ingredients and pour over seafood. Cover with foil and let steam for another 10 minutes.
Cut Baguette into slices, brush with garlic butter and grill just until lightly toasted.
Serve your clambake with the bread to soak up all the amazing juice! Enjoy!





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