Outdoor Entertaining: Low Country Boil, Meet Jersey Clambake
By Jean Miersch
July evenings on the island are perfect. The air cools just enough and the sky delivers magnificent soft pinks and oranges for our viewing pleasure. On these evenings, there’s no better feeling than gathering with good friends, cold drinks in hand, with the smell of something delicious cooking on the grill.
This summer I’m celebrating July with a fun and flavorful twist on a Jersey Shore tradition. Instead of a classic clambake, I’m serving a Low Country Boil meets Jersey Clambake – all cooked in easy foil packets. It’s fuss-free, hands-on, and very tasty. Picture everyone gathered around the table as you pour steaming packets of clams, shrimp, sausage, and sweet Jersey corn right onto the paper-covered table. Messy fingers, happy guests, and second helpings are guaranteed.
First, let’s set the scene. We will keep the vibe casual by covering tables with brown kraft paper or newspaper for that authentic Low Country Boil feel and super-easy cleanup. Add a simple blue or linen runner down the center for a pretty touch, then dress it up with mason jars for drinks and small vases filled with fresh hydrangeas or beach grass.
The beauty of the menu for this gathering is how perfectly it captures the best of both worlds. You get the freshness of local littleneck clams and shrimp, the sweetness of peak-season Jersey corn and tomatoes, and the savory kick of sausage, all tied together with the required Old Bay seasoning. It feels special but it’s surprisingly relaxed for the host. Most of the work happens ahead of time when you prep the packets, and the grill does the most of the work while you’re enjoying golden hour with your guests. Plan to heat up the grill about 20 minutes before guests arrive.
We certainly need a signature drink for the evening. Let’s go with the Watermelon Rosé Sangria – a pitcher of chilled rosé loaded with fresh watermelon. berries, and a splash of sparkle. It’s light, refreshing, and sets the perfect summer mood.
When it’s time to eat, bring out the steaming foil packets. Each one is packed with tender potatoes, juicy corn, smoky sausage, garlic, and plenty of clams and shrimp. Once opened, finish with adding wedges of ripe Jersey tomatoes and fresh parsley to the packets before serving. On the side, set out three easy dipping sauces: classic garlic-lemon butter, a spicy cocktail sauce, and a creamy Old Bay aioli. Time to dig in. Have a bucket ready for depositing empty shells and have plenty of napkins or rolls of paper towels on hand for this meal, as guests linger at the table for just one more bite. When you are ready to clean up, just fold up all the shells and foil in the paper table covering and toss it.
Finally, to finish the night on a sweet note, let’s grill up some sweet Jersey peaches topped with honey and vanilla ice cream. It’s warm, juicy, and the perfect light ending after a seafood feast.
This is the kind of meal that turns into an experience – casual, delicious, and exactly what lazy, hazy summer on the island is all about. Please go slowly, July. We want to savor each and every balmy evening.
Watermelon Rosé Sangria
Ingredients
1 bottle (750ml) dry rosé
3 cups fresh watermelon, cubed
½ cup vodka or light rum (optional)
¼ cup simple syrup
1 lime, sliced
1 lemon, sliced
1 cup fresh strawberries or blueberries
2 cups sparkling water
Fresh mint for garnish
Instructions:
In a large pitcher, combine watermelon, rosé, vodka (if using), simple syrup, lime, and lemon slices. Gently muddle some watermelon. Refrigerate at least 2 hours. Before serving, add sparkling water and fresh berries. Serve over ice with mint.
Foil Packet Low Country-Jersey Boil
Serves 6-8
Ingredients
4-5 dozen fresh littleneck clams, scrubbed
2 pounds large shrimp (shell-on, deveined)
1½ pounds kielbasa or andouille sausage, cut into 2-inch chunks
8 ears fresh Jersey corn, cut into thirds
2 pounds small red potatoes, halved
2 large sweet onions, quartered
4-6 ripe Jersey tomatoes, cut into wedges (added after cooking)
6 garlic cloves, smashed
2 lemons, thinly sliced
½ cup Old Bay seasoning (plus more for serving)
1 stick (½ pound) butter, cut into 8 pieces
Fresh parsley, chopped
Red pepper flakes (optional)
Instructions:
Prep clams by scrubbing and storing in cold salted water. Chop potatoes, corn, onions, and sausage. Tear off large sheets of heavy-duty foil. Layer potatoes, corn, onion, sausage, and garlic in the center. Top with clams and shrimp. Sprinkle generously with Old Bay, add lemon slices, a pat of butter, and red pepper flakes if desired. Fold foil tightly into sealed packets. Preheat grill to medium-high. Cook 20–25 minutes, turning once. Open packets carefully and scatter fresh Jersey tomato wedges and chopped parsley on top. Serve immediately.
Dipping Sauces:
Garlic-Lemon Butter
Melt 1 stick butter with 4 minced garlic cloves, juice + zest of 1 lemon, and 1 tablespoon chopped parsley. Keep warm.
Spicy Cocktail Sauce
Mix 1 cup ketchup, 2-3 tablespoons horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire, and hot sauce to taste. Chill.
Creamy Old Bay Aioli
Combine ½ cup mayonnaise, 1 tablespoon Old Bay, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice. Chill.
Grilled Jersey Peaches with Honey and Vanilla Ice Cream
Ingredients
6-8 ripe Jersey peaches, halved and pitted
2 tablespoons melted butter
3 tablespoons local honey (plus extra for drizzling)
1 teaspoon cinnamon
Vanilla ice cream
Fresh mint leaves
Instructions:
Preheat grill to medium heat. Brush peach halves with melted butter and sprinkle with cinnamon. Grill cut-side down for 3-4 minutes until you see nice grill marks. Remove from grill, drizzle generously with honey while still warm. Serve with a scoop of vanilla ice cream and an extra drizzle of honey. Garnish with mint.
