Buttery Clambake Foil Packets

Step 1

Put the potatoes in a medium saucepan with salted water to cover by 1 inch. Bring to a simmer and cook until just beginning to get tender, about 5 minutes once the water begins to simmer. Drain.

Step 2

Prepare an outdoor grill for medium-high heat.

Step 3

Tear off eight 24-inch pieces of heavy-duty aluminum foil. To make one packet, set 2 pieces of foil, mostly overlapping, on your work surface to create a double thickness of foil. Arrange a quarter of the potatoes, 4 kielbasa chunks, 3 or 4 clams, 3 shrimp, 2 rounds of corn, 2 sprigs of thyme and a quarter of the garlic in the center of the foil. (Don’t pile the ingredients, but it’s okay if they overlap somewhat.) Season lightly with seafood seasoning and a pinch of salt. Pour over 3 tablespoons of the wine and dot the top with a quarter of the butter (2 tablespoons). Bring the long ends of the foil together, making a tent over the ingredients. Fold to seal tightly, leaving some air space above the ingredients, then fold in the sides to make a rectangular packet. Repeat with the remaining foil and ingredients to make 4 packets.

Step 4

Place the packets on the grill and cover the grill. Check after a few minutes; you should hear sizzling. If not, increase the heat until you hear gentle sizzling. Cover and cook for 12 minutes total. (If your clams are very large, add another minute or two to the cooking time.)

Step 5

Carefully open the packets, discarding any clams that haven’t opened, and serve with crusty bread.