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Grilled Foil Packet Clambake
WILL GILSON CLAMBAKE: Will Gilson's Summer Clambake
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Having a clambake on the beach is a rite of passage in Massachusetts. But there's no need to dig a pit in the sand or break out a giant pot to make a delicious New England-style clambake. With just a few sheets of foil you can have all the steamy corn, clams, potatoes and sausage you want.

Special equipment: Heavy-duty aluminum foil.


    • 4 tablespoons butter
    • 1 pound mussels, rinsed and beards removed
    • 2 pounds littleneck clams, scrubbed and rinsed
    • 1 pound chorizo or linguica sausage, cut into 3-inch pieces
    • 1 red onion, quartered
    • 1 head garlic, quartered
    • 1 pound medium red potatoes, cooked until tender
    • 4 fresh bay leaves
    • 4 sprigs thyme
    • 1 tablespoon whole black peppercorns
    • 1 jalapeño, sliced and seeds removed
    • 1 cup lager style beer
    • Kosher salt, to taste
    • 2 lemons, cut into wedges


1. Heat gas or charcoal grill to medium heat.

2. Cut four 12- by 18-inch sheets of heavy-duty aluminum foil. Rub each sheet with 1 tablespoon of the butter and then leave the remaining butter in the center of the foil.

3. Divide the clams, mussels and sausage in center of each sheet. Top each with equal amounts of onion, garlic and potato. Add 1 bay leaf, a sprig of thyme, a few peppercorns and jalapeño slices to each packet. Pour 1/4 of the beer in each packet and season with salt to taste.

4. Bring up 2 sides of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

5. Place the packets on the grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating the packets 1/2 turn after 10 minutes, or until the clam and mussel shells have opened (cooking time may vary depending on ingredients selected). Discard any shellfish that doesn't open.

6. Cut a large X across the top of each packet; carefully fold back foil to allow steam to escape. Serve with lemon wedges on the side.