One of the best ways to eat fish is on the grill! And when it comes to grilling fish, the more the merrier. That’s why we love this grilled clambake recipe. It is full of a wonderful variety of fish and delicious, simple flavors. Perfect for summer! Ingredients for Grilled Clambake Recipe

• 2 dozen fresh littleneck clams
• 2 dozen fresh mussels
• 1-pound fresh jumbo shrimp
• 1 pound of lobster claws
• 4 large smoked sausage
• 4 ears of fresh corn on the cob
• 4 red potatoes
• 1 large white onion
• 3 cloves of garlic
• 1 bottle of beer
• 3 tablespoons butter
• 3 lemons
• parsley

Preparation for Grilled Clambake Recipe The key to a great clambake is to cook the various ingredients according to their proper cooking times. Start with the potatoes. After cleaning them, place them in foil on the top grill and let them steam until they are soft. Cut your fresh corn on the cob in half or into 3 pieces. Peel your onion and slice into a few large chunks. Place in foil and cook near potatoes. As the potatoes corn are cooking lay out aluminum foil which will hold your ingredients on the grill. The foil should be heavy duty. Clean your shrimp by deveining them and rinsing them off well. Rinse off your clams. Tap them to see if there are any dead clams. If they do not naturally open, do not use them. Do not open the clams yourself. Clean your mussels, ensuring there is no attached residue. Rinse off your lobster claws. Cut your smoked sausage into chunks. Peel your garlic and keep whole. Slice lemons in half. Place all your ingredients atop the grill on the heavy-duty aluminum foil. Wrap the foil around the ingredients. Place on the grill. Add your cooked potatoes and corn. Once your clams are all fully open, your clambake is ready to be served! Wine Pairing: Spumante or Chardonnay