One of the keys to success and high performance is recharging through rest, relaxation and family time.  Have a great extended weekend, Happy Fourth of July.  Here is one of our favorite recipes for summer occasions with friends.

Moe and John’s Famous Clam Bake

SERVES 4   ACTIVE TIME:   TOTAL TIME: 50 min 

1/2   of a 24 oz pkg Baby Red Potatoes, halved
4   ears corn, shucked, quartered
1   Tbsp Barbecue Seasoning
1   cup Memphis-Style BBQ Sauce
1   12 oz bottle lager-style beer
1   dozen Wild EZ Peel Gulf Shrimp (16-20 ct), peeled
2   dozen Littleneck Clams, washed
1   clove Peeled Garlic, halved
1   tsp salt + salt and pepper to taste, divided
2   Tbsp Basting Oil (oil with herbs)
Fresh lemon, wedged

 

You’ll Need: 1 EZ Foil Rectangular Roaster Pan (16 1/8 x 11 3/4 x 2 7/8-inch), heavy-duty aluminum foil

Preheat grill on HIGH 10 min.

  1.  Add potatoes, corn, and enough cold salted water to cover them to large stockpot. Bring to boil on HIGH; boil 10 min. Drain; let cool slightly. Toss with barbecue seasoning and place in foil pan.
     
  2. Blend BBQ sauce and beer in small bowl; set aside.
     
  3. Add shrimp, clams, garlic, salt, basting oil, and beer mixture to foil pan. Cover tightly with large piece of foil, sealing well.
     
  4. Cook about 12 min, until shrimp reaches 130 degrees internal temp and clams have opened; to check, carefully cut small X in top of foil cover and insert thermometer through slit into shrimp. When seafood is done, remove pan from heat. Use oven mitts to carefully remove foil cover; avoid steam. Discard any clams that do not open. Season to taste with salt and pepper. Let rest at least 2 min. Squeeze lemon wedge over each serving.

 

 

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