Grilled Clam Bake

A grilled clambake is perfect for an summer dinner.  Super easy and no mess.

• 1 lb. raw shrimp, large, cleaned, deveined
• 2 ears corn on the cob, cut into quarters, uncooked
• 1 dozen little neck clams
• 4 potatoes cut into 1½ inch cubes uncooked
• 1 onion, quartered
• 1 cup tomatoes chopped
• 1 lb. sausage or kielbasa in bite size pieces
• 1 bottle of beer
• 2 cloves garlic, smashed
• paprika
• salt and pepper to taste
• 2 tablespoons butter
• lemons
• parsley

Line a large bowl with 2 sheets of heavy duty foil, making sure you'll have enough to bring up the sides and seal it good.

Start with the potatoes, then onions, then tomatoes, garlic, corn, shrimp and sausage, sprinkling with the paprika, salt and pepper and parsley.  Top with the clams, a dollop of butter and ½ cup of beer and seal them tightly so no steam escapes.

Place packets directly on the grill on high heat.

Cook 20-25 minutes, clams should be open and shrimp cooked.  Discard any clams that do not open.