Save A summer meal that makes everyone feel like they are eating right on the coast these East Coast clam bake foil packets bring together clams shrimp corn potatoes and cherry tomatoes. The packets cook all the flavors together with herbs lemon and a splash of wine or broth turning an impressive entertaining dish into a simple hands-off no-mess dinner. It is a fresh tradition with a playful twist for any backyard gathering.
This recipe has become my signature for outdoor get-togethers. The aroma when you open the packets gets every guest at the table and I love how it makes weeknight dinner feel like a summer party even when we are stuck at home. The foil trick lets me focus on friends instead of dishes.
Ingredients
- Littleneck clams: Fresh and clean briny bite. Look for closed shells from a reputable seafood counter for best results
- Large shrimp: Sweet and tender. Choose firm with no fishy scent and feel free to use peeled or shell-on for shrimp lovers
- Cherry tomatoes: Juicy pop and color. Go for vibrant red or yellow fruit with glossy skin
- Corn: Bright sweet crunch. In season is best but frozen cobs work if that is all you have
- Baby Yukon gold potatoes: Creamy texture. Pick smooth potatoes no green spots and halve if larger
- Red onion: Thin slices bring a mild bite and gorgeous color. Shiny skin and firm heads are best
- Garlic: Savory depth in every bite. Fresh cloves crushed for the biggest flavor
- Lemon: Zesty brightness. Firm fruit heavy for its size gives the most juice
- Fresh parsley: Herbal lift. Flat-leaf over curly if you can grab it
- Old Bay seasoning: Classic spiced flavor. The familiar yellow tin signals the real deal
- Black pepper and kosher salt: Simple seasoning that brings out seafood sweetness
- Unsalted butter: Rich and creamy finish. Melt before drizzling and always smell for freshness
- Dry white wine or chicken broth: Steams the mix and adds extra depth. Dry wine like Sauvignon Blanc or a light broth lets veggies shine
Instructions
- Preheat the Heat
- Fire up your grill to medium-high or crank the oven to a hot 425 F so you get a steamy cook environment. Let it preheat while you prep the ingredients
- Prep the Foil
- Lay out four large rectangles of heavy-duty foil about sixteen inches long each on your counter. You will want enough overlap to fully close and seal each packet. If your foil feels flimsy double up for insurance
- Start the Potatoes
- Toss your halved or quartered potatoes with one tablespoon melted butter kosher salt and black pepper in a large bowl. Pop them in the microwave for three minutes. This gives them a head start so they become perfectly tender by the end
- Assemble the Packets
- Divide the par-cooked potatoes corn pieces cherry tomatoes red onion sliced clams and shrimp evenly among the four foil sheets. Scatter them around so each packet gets a good mix
- Season and Flavor
- Top each with plenty of minced garlic a good sprinkle of Old Bay chopped parsley and a few lemon slices. Drizzle the rest of the melted butter over the top and add two tablespoons of white wine or broth to each packet
- Seal the Packets
- Fold the foil longways over the pile of ingredients and start rolling the edges in on themselves creating a tight seal so the steam cannot escape. Crimp the ends too. You want zero leaks while they steam
- Cook the Packets
- Transfer the foil bundles to your grill or to a baking sheet for the oven. Cook for twenty to twenty-five minutes. You are looking for opened clams shrimp turned pink and opaque and potatoes that are soft when poked with a fork
- Open and Serve
- Once done use tongs to move the hot packets and be careful of escaping steam when you open them. Remove any clams that stayed closed and add more fresh parsley or lemon if you like. Eat right from the foil or scoop onto plates
Save This is the meal that got my kids finally loving clams. The steam opening the packets turns into a bit of dinnertime theater and we always fight over the sweet buttered corn rounds at the bottom. For me nothing beats the way fresh parsley lifts every bite.
Storage Tips
Let leftovers cool in their foil then seal tightly and refrigerate for up to twenty-four hours. For best texture reheat gently in a low oven so the seafood does not turn rubbery. The potatoes and veggies soak up even more flavor overnight making great next-day lunch.
Ingredient Swaps
Swap mussels in for clams or use snow crab if you want to make it extra celebratory. If you have spicy eaters add a dusting of smoked paprika or crushed red pepper. For dairy-free try olive oil in place of butter. Frozen corn or precooked potatoes work when summer produce is not in stock.
How to Serve
Serve these foil packets straight from the grill onto plates or tear into them at a picnic table for a true summer clam bake vibe. Add crusty bread to dip up the garlicky broth at the bottom. A green salad tossed with lemon and oil fits right in and a cold glass of white wine is classic.
Old School Roots
Foil packet cooking is a modern convenience but classic clam bakes have been a coastal party tradition for generations. Originally lobsters and clams were steamed with seaweed right on the sand. This modern spin gives you all that tradition without the need for a beach or a fire pit.
Save Bring the coast home with this modern summer clam bake full of sweet seafood and bright veggies. Minimal cleanup and maximum smiles every time.
Recipe FAQ
- → Can I use frozen seafood instead of fresh?
Yes, thaw frozen clams and shrimp completely and dry thoroughly to avoid excess liquid in the packets.
- → Is there a substitute for white wine?
Chicken broth or vegetable broth works well in place of wine to provide moisture and flavor.
- → How do I know when the clams are done?
Clams are ready when they open fully during cooking. Discard any that remain closed after cooking.
- → What if I don’t have Old Bay seasoning?
You can mix paprika, celery salt, cayenne, and a touch of ground mustard for a quick alternative.
- → Can I prepare these packets ahead of time for a party?
Yes, assemble the foil packets a few hours ahead, keep refrigerated, and cook just before serving.