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Episode 101 - Clambake
Clam Pouches
Mmmmmmmmmm! Clams!
Tin foil pouches are an easy and efficient way to do a Clambake. These pouches can be assembled the night before and then cooked the day of your event over a fire pit or your backyard barbecue. In either case make a few extra because they'll be popular!

Ingredients  For one tin foil Clam Pouch
  • 4 or 5 spears fresh asparagus, cut into 1 inch pieces
  • 1 ear of corn, chopped into 1 inch pieces
  • 4 small red-skin potatoes, skin on
  • 1 medium sized white onion, chopped into chunks
  • 3 or 4 tiger shrimp, shells on
  • 12 to 25 (depending on their size) clams (Littleneck clams are easiest to find)
  • 1 tablespoon butter
  • salt and pepper to taste
  • As an option, one could season with fresh chives, tarragon or oregano
Method  For each Clam Pouch

  • On your cutting board or counter top, place an 18 to 20 inch piece of heavy duty tin foil (shiny side up)
  • Pour all of the vegetables into a pile in the middle of the foil
  • Add tiger shrimp and clams, season with salt and pepper and plop the butter right on top
  • Place another 18 to 20 inch piece of tin foil over top of the ingredients (shiny side down)
  • Join together the edges of the top and bottom pieces of foil to create a completely sealed environment in which the ingredients will steam. The resulting packages should be round or oval in shape.
  • Place pouches on a rack over pre-heated coals and allow to cook for approximately 15-minutes. Turn them over and allow them to cook an additional 15 minutes. Once the pouches are all puffed up, you know it's time to eat!

Drink Suggestions:  Sauvignon Blanc or a French or Belgian beer