Host a Clambake, 2021 Style
Welcome to Summer 2021! With Memorial Day weekend serving as our unofficial kickoff, this year is sweeter than ever considering our situation just one year ago. Now with a renewed hopefulness for something resembling normal, I know I am more than ready for some socializing of the not-so-distant kind. While none of us arequite ready to throw all caution to the wind, we certainly have relaxed quite a bit, so let’s make this celebration of summer something special but still safe.
Of course, you’ve probably already had a notion of readying the grill for your outdoor entertaining season, so clean it up, fill it up and fire it up for the first barbecue of 2021. Don’t forget to clean the bottom grill tray like I did when I set the ribs on fire last week. Crispy is one thing, but charred is quite another. Lesson learned.
Now for the décor. This decision is an easy one. Go with the red, white and blue; after all, Memorial Day is meant to honor those who have given their lives for our freedom. A nod to our flag allows us all to remember their sacrifice while we make the most of the day celebrated with family and friends, so fly the flag and unpack the red, white and blue supplies of the summer party season.
Now we are ready to go. For this gathering, the grill will be key as we serve up a classic clambake – the safe way. Naturally, in this age of caution, we can’t serve it the traditional way of pouring it all on the table for a group eating experience, so how about we assemble individual clambake packets? We can prepare portioned packets ahead of time and then just toss them on the grill when we’re ready! I know my guests will appreciate the extra effort, and as hosts, we can prepare these early in the day and enjoy some sun and sand, too. Best of all, the result will be delicious. Grilling in packets is perfect for seafood because, essentially, it is a steaming method, and it is as foolproof as any method can be for seafood.
Traditionally, these clambakes include clams, shrimp, corn, sausage and potatoes with an herbed butter sauce meant for some major bread dipping – maybe the best part of the meal. If you got an early start on your herb garden, you are in luck because we will load up this sauce with parsley and dill as well as sprigs of thyme.
Slight digression here: If you think you have no room for growing herbs, do what I did and use a window box. Mine is mounted right under my kitchen window, so I can just open the window (yes, I have taken out the screen), reach out and snip while I am cooking. So handy and it smells so good.
Luckily, too, I have found some palm leaf plate/bowls that will hold the dipping sauce for this meal nicely and provide an earth-friendly alternative to paper or plastic. These are so pretty and really elevate your picnic-table setting. As far as the bread we need for the all-important dipping, let’s make cheesy garlic bread individualized as well. We can cut the bread in small sections before wrapping in foil and grilling. Be sure to prepare more than you think you’ll need; some significant time will be spent sopping up this sauce.
This main course will be tough to beat, so let’s bring out an old favorite for dessert. With ice cream season upon us, my family is ready for the crowd-pleasing Oreo cookie ice cream cake. All you need for this delight is vanilla ice cream, Oreos, butter and whipped topping. For garnish, you’ll need raspberries, blueberries or strawberries if you want to go with the patriotic theme. Crushing the Oreos for the crust takes a little time, but prepared ahead and in the freezer, this dessert is ready to go. You really can’t beat the vanilla ice cream/Oreo combination.
Finally, the signature summer party drink for Memorial Day, a patriotic red, white and blue sangria. It’s light and refreshing, full of fresh fruit, and it’s so fun for summer celebrations. Float strawberries, blueberries and pineapples into a mixture with triple sec, berry-flavored vodka, and dry white wine for a refreshing crowd pleaser. If you want to convert it into a kids’ drink, replace all the alcohol with Sprite or Seven Up and you are good to go.
There you go, summer cookout season is officially open, still with some limitations but we’ll take it. After all, gathering is what we are all about – it’s what summer is all about – so let’s ease back in and celebrate with friends and family. I can’t think of a better way to spend a summer afternoon.
Cheesy Garlic Bread
Mix half-cup shredded Italian cheese blend, 2 tablespoons softened butter, one grated garlic clove and salt. Halve one loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.
Oreo Cookie Ice Cream Cake
Ingredients:
2 16-ounce packages of Oreo Cookies
1½ sticks of melted butter
2½ gallons cartons of vanilla ice cream melted
1 large tub of Cool Whip whipped topping
Raspberries, strawberries, blueberries
Directions:
Crush Oreos to small crumbs. Mix in large foil pan with melted butter. Press into bottom and sides of pan as a crust. Pour melted ice cream on crust. Smooth evenly without disturbing Oreo crumbs. Cover with Cool Whip. Freeze overnight. Decorate with fruit.
Grilled Clambake Foil Packets with Herbed Butter
Ingredients
1½ (12 ounces) unsalted butter, softened
¼ cup finely chopped shallot (about 1 shallot)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1½ teaspoon lemon zest (from 1 lemon)
3 tablespoons Old Bay seasoning, divided
12 small red potatoes (about 2 pounds), cut into ½-inch wedges
¼ cup water
3 ears corn, husks removed, each ear cut into four pieces
24 unpeeled raw medium shrimp (about two-thirds of a pound)
24 littleneck clams in shells, scrubbed (about 1 pound, 3 ounces)
1 pound smoked sausage cut into 1-inch-thick slices
3 lemons, cut into quarters
6 thyme sprigs
Grilled French bread
Directions
Step 1: Stir together butter, shallot, parsley, dill, lemon zest, and 1 tablespoon of the Old Bay seasoning in a medium bowl until well blended.
Step 2: Combine potatoes and water in a medium-size microwavable bowl; cover with plastic wrap. Microwave on high until tender and a knife can be inserted easily in center of potatoes, about 5 minutes. Drain and let stand 5 minutes.
Step 3: Preheat a grill to medium (400 to 450 degrees). Cut 12 (12-inch) square pieces of heavy-duty aluminum foil. Place 6 squares of the foil in a single layer on work surface. Divide potato wedges and corn evenly among foil sheets. Top each with four shrimp and four clams. Top evenly with sausage slices and lemon wedges. Dollop each with about ¼-cup butter mixture. Top each with one thyme sprig, and sprinkle each with 1 teaspoon Old Bay. Top each with one foil square, and crimp all sides to seal tightly.
Step 4: Grill packets, covered, until shrimp are done and clams open, 8 to 10 minutes, rotating packets on grill halfway through cooking time. Discard any clams that do not open. Serve with grilled French bread.
Red, White, and Blue Sangria
Ingredients:
2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
½ cup berry-flavored vodka
½ cup freshly squeezed lemon juice
½ cup simple syrup (see tips below)
1 cup blueberries
1½ cups hulled and sliced strawberries
1 cup raspberries
1½ cups pineapple chunks
Directions:
Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.
Tips:
To make half-cup simple syrup, boil half-cup water and add half-cup granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off the heat and let cool. Now it's simple syrup.
