Clam Bake Foil Pouches (Emeril Lagasse)

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Servings: 8

Ingredients:

8 pieces of aluminum foil (24 by 24)

8 pieces of cheesecloth (12 by 12)

8 dozen steamer clams, scrubbed

1 pound new potatoes, quartered and blanched

4 ears of fresh sweet corn, cut into fourths and blanched

4 medium yellow onions, quartered

creole seasoning, recipe follows

8 all-beef hot dogs

8 breakfast spicy pork sausage links

2 bottles beer

1 pound butter, melted

2 tablespoons finely chopped fresh parsley leaves

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions:

1. Preheat the grill over low heat. For the Foil Pouches: Place the pieces of foil on a flat surface. Place a piece of cheesecloth over the piece of foil. Place a dozen of the clams over each piece of cheesecloth. Continue layering with the potatoes, corn, onions, hot dogs and sausage links. Season with Creole seasoning. Pour some of the beer into each pouch. Wrap each pouch up tightly and place on the grill. Cook the pouches for about 20 minutes or until the potatoes are tender and the clams open up. Discard any shells that do not open. Place each pouch on a serving plate and with a sharp knife, slice the pouch open. Drizzle each pouch with the melted butter and garnish with parsley.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly. Yield: 2/3 cup

By RecipeOfHealth.com