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Grilled Clam Bake
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8 ears frozen corn-on-the-cob, each cut in half

8 medium red potatoes, cut into 1-inch pieces

2 medium onions, cut into 2-inch pieces

16 fresh little neck clams, cleaned

1/4 cup chopped fresh basil leaves  

1 cup chopped fresh parsley

1 cup dry white wine or chicken broth

1/2 cup olive or vegetable oil

1 teaspoon coarse ground pepper

1/2 teaspoon salt

2 teaspoons finely chopped fresh garlic

1 teaspoon hot pepper sauce

3 bay leaves

3 pounds crab claws and legs  

1/4 cup Land O Lakes® Butter, cut into pieces


French bread, if desired

 *Substitute 1 tablespoon dried basil leaves. **Substitute 3 pounds King crab legs or 4 to 6 small whole lobsters. Add with clams at beginning of preparation.

How to make

  1. STEP 1

    Heat gas grill to medium or charcoal grill until coals are ash white.

  2. STEP 2

    Layer all ingredients in order listed except crab, butter and bread in 16 1/2x12x2 1/2-inch disposable aluminum roasting pan. Cover with aluminum foil; place pan onto grill. Grill 30 minutes. Add crab; continue cooking, covered, 20-30 minutes or until potatoes are tender. Remove bay leaves. Stir in butter. Serve immediately with crusty French bread, if desired.

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