With clams and crab legs, this grilled entree looks impressive but is quite easy to prepare on the grill. Add corn and potatoes, and it’s a satisfying meal.

The concept of steaming seafood on the beach was introduced to early settlers in America by Native Americans. This traditional cooking method involved gathering fresh seafood, such as clams and crabs, and cooking them with other ingredients like corn, onions, and potatoes. The Native Americans would create a makeshift steam pit by digging a hole in the sand and lining it with rocks. They would then layer the seafood and vegetables, cover them with seaweed or leaves, and heat the rocks until the food was cooked through.

Today, residents along the East Coast still enjoy this age-old tradition, gathering with friends and family for beachside feasts. However, for those who don’t have access to coastal areas, this grilled variation of the seafood feast provides an opportunity to savor the succulent flavors of steamed seafood at home. The combination of clams, corn, potatoes, onions, and crab legs, enhanced by the herbs, spices, and smoky flavors from the grill, creates a delightful and memorable dining experience for seafood lovers everywhere.

The grilled seafood feast with clams, corn, and crab is a delectable dish inspired by the Native American tradition of steaming seafood on the beach. It has been enjoyed by East Coast residents for generations and offers a delightful combination of flavors. This recipe brings together fresh littleneck clams, sweet corn, red potatoes, onions, and snow crab legs, infused with aromatic herbs and spices. The dish is cooked on the grill, creating a smoky and savory seafood feast that can be enjoyed with friends and family.

PREP: 20 MIN.

GRILL: 25 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• 18 fresh littleneck clams
• 4 medium ears sweet corn, husks removed and cut into thirds
• 8 medium red potatoes, cut into ½-inch cubes
• 2 medium onions, cut into 2-inch pieces
• 1 cup white wine or chicken broth
• 1 cup minced fresh parsley
• ¼ cup minced fresh basil
• ½ cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon coarsely ground pepper
• 1 teaspoon hot pepper sauce
• ½ teaspoon salt
• 3 bay leaves
• 3 pounds uncooked snow crab legs
• ¼ cup butter, cubed
• French bread (optional)

INSTRUCTIONS

1. Prepare the clams: Tap each clam gently and discard any that do not close.
2. Layer the ingredients in a large disposable roasting pan: Arrange the clams, corn, potatoes, onions, and bay leaves in the pan. Add the white wine or chicken broth. Sprinkle minced parsley and basil over the ingredients. Drizzle olive oil evenly. Sprinkle minced garlic, coarsely ground pepper, hot pepper sauce, and salt over the top.
3. Grill the seafood feast: Preheat the grill to medium heat. Place the roasting pan on the grill grates and cover with a lid. Grill for 15 minutes.
4. Add the crab legs: Carefully place the uncooked snow crab legs on top of the other ingredients in the roasting pan. Continue grilling, covered, until the potatoes are tender, approximately 25-30 minutes.
5. Finish and serve: Remove the roasting pan from the grill. Discard the bay leaves. Stir in the cubed butter until melted and incorporated. Serve the grilled seafood feast with French bread, if desired, to soak up the flavorful juices.