Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Shellfish in a Package




Source of Recipe


VJJE Recipe Weekly


Recipe Introduction


For Clambakes without the sand!


List of Ingredients




2 # Mussels, thoroughly cleaned and washed
2 # Littleneck or Mahogany Clams, washed
16 large Shrimp, peeled (and deveined if you prefer)
2 t peeled and minced Ginger
1 T minced Garlic
1 Lime, cut into eighths
1/4 C each sprigs of Cilantro, Basil and Mint
4 t Soy Sauce



Recipe



Start a charcoal or gas grill that has a cover. The fire can be quite hot, but it need not be long-lived. Or put a roasting pan in the oven, and heat to 450 degrees.

Tear eight sheets of heavy-duty aluminum foil, about one foot by one and a half feet each. Make 4 stacks of foil, each of two sheets. On the foil, pile 1/4 each of the mussels, clams, shrimp, ginger and garlic. Squeeze one piece of lime over each pile (reserve 4 pieces), and top with herbs. Close packages tightly in any fashion you like. Put them on grill, and close top, or put them in roasting pan in oven. Cook for about 10 minutes.