Grilled Clambake with Miso-Lime Butter
A delicious seafood feast featuring grilled clams, shrimp, and corn slathered in an umami-rich miso-lime butter. This modern take on a traditional clambake combines Asian flavors with classic seafood ingredients for an impressive outdoor meal.
Ingredients
- •4 lb littleneck clams
- •3 tsp kosher salt
- •1 cup unsalted butter
- •½ cup white miso paste
- •1 piece ginger
- •2½ tsp lime zest
- •1 tsp red pepper flakes
- •1½ lb baby new potatoes
- •1 lb jumbo shell-on shrimp
- •4 ears corn
- •14 whole scallions
- •2 Tbsp extra-virgin olive oil
- •¼ cup cilantro
- •1 Tbsp sesame seeds
- •1 whole lime wedges
Cooking Instructions
- 1.
Place clams in a large bowl of heavily salted cold water. Let soak 20 minutes. Drain and scrub any clams that are still dirty or sandy.
20 min
- 2.
Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl.
5 min
- 3.
Prepare a grill for medium-high heat. Arrange 2 layers of 2 large pieces of foil on a work surface, overlapping to create one large surface area. Place potatoes in center of foil in 1 layer and dot with 2 Tbsp. miso butter. Season with 1 3/4 tsp. salt. Fold up sides of foil, then crimp and fold to seal. Transfer to a large rimmed baking sheet.
10 min
- 4.
Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape (so you can take a peek at clams when cooking). Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
10 min
- 5.
Arrange shrimp, corn, and scallions on another large rimmed baking sheet in separate sections. Drizzle with oil; season with 1 1/4 tsp. salt. Toss to coat.
5 min
- 6.
Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
25 min
- 7.
After potatoes have been cooking for 10 minutes, grill corn, brushing occasionally with miso butter and turning every 3-4 minutes, until charred in some spots, about 10 minutes total. Return corn to baking sheet and cover with foil to keep warm. Grill clams until they open, 10-15 minutes. Transfer to pan with potatoes and corn.
15 min
- 8.
Grill scallions and shrimp, brushing with miso butter and turning once halfway through, until scallions are charred and shrimp is cooked through, 4-6 minutes, depending on their size. Return to baking sheet.
6 min
- 9.
Cut each ear of corn into 4 pieces and divide between 2 platters. Divide potatoes, shrimp, scallions, and clams between platters, then pour clam juices over. Top with cilantro and sesame seeds. Serve with reserved miso butter, lime wedges, and lots of napkins.
5 min
- 10.
Do Ahead: Miso butter can be made 2 days ahead. Cover and chill. Potato packets and clam packets can be grilled 1 day ahead. Enclose packets and chill.