How To Host The Perfect Clambake

Host the perfect summertime clambake in a few simple steps.

If you have a large metal roasting pan, feel free to use it, but disposable aluminum roasting pans will work as well. Just make sure the roasting pan — or pans — will fit on your grill.

You'll need two different cooking zones on your grill if you're planning a clambake — direct heat and indirect heat. If you have a charcoal grill, simply pile all the coals on one side of the grill. If you have a gas grill, leave one burner unlit to create an indirect zone.

Bring a pot of salted water to boil over the high-heat section on your grill. Boil small red potatoes for five minutes, then add halved ears of corn to the pot and boil for three minutes longer. Drain the corn and potatoes and then add them to your roasting pan(s).

When the grill temperature reaches 350 degrees F, grill quartered onions and a few chorizo links over the fire, until charred, about five minutes. Cut the chorizo into large chunks and then add the sausage and onions to the pan along with the corn and potatoes.

If you're adding lobster tails to your clambake, grill them now. Simply brush the halved tails with oil, season them with salt and pepper, and then grill them for five minutes (flipping them once, halfway through their cook time) over the fire. Then, add the grilled lobster tails to the pan.

Set the pan over the fire and add white wine. When the wine starts to boil, add clams, mussels, parsley, chives, Old Bay Seasoning, and butter and then cover the pan with heavy-duty aluminum foil. Move the pan to the indirect cooking zone on your grill and cover the grill.

Leave the vents on your grill open and be sure to monitor the temperature of your grill so that it stays at 350 degrees F. The mussels and clams should pop open after about 20 minutes. Then, serve your seafood and vegetables with a nice loaf of crusty bread (for soaking up the juices) and ice-cold beers.