Uploaded August 2026 | Updated September 2026, 2 weeks ago
Chef Matt Abdoo is firing up the grill with a Weber Grills clambake recipe made for sharing. 🔥 Clams, shrimp, andouille sausage, corn, and potatoes cook together in a garlic butter and white wine sauce. Fresh lemon and parsley add a bright finish. Serve it with grilled garlic sourdough to soak up all that flavorful sauce. Gather your friends, fire up the grill, and dig in!
Grilled Clam Bake
Serves: 4
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Ingredients
½ pound andouille sausage
24 littleneck clams
1 pound baby “Nibbles” potatoes
2 ears corn on the cob
1 pound 16/20 peeled and deveined shrimp
8 garlic cloves, smashed
8 sprigs fresh thyme
1 cup white wine
8 tablespoons unsalted butter
4 teaspoons Paul Prudhomme seasoning
2 teaspoons Old Bay seasoning
1 loaf sourdough bread
2 tablespoons extra-virgin olive oil
4 whole garlic cloves
Instructions
1. Preheat and grill the sausage. Clean and preheat your grill to high heat. Grill the andouille sausage until cooked through and lightly charred. Set aside to cool, then cut into 16 evenly sized pieces. Reduce the grill to medium-high heat.
2. Prepare the foil. Tear off two 18–20-inch sheets of heavy-duty aluminum foil and overlap them to create the base for one foil pouch.
3. Fill the pouches. Add 6 littleneck clams, ¼ pound baby potatoes, ½ ear of corn cut into pieces, 4–5 shrimp, 4 pieces of andouille sausage, 2 smashed garlic cloves, 2 sprigs of thyme, and 2 tablespoons butter. Season with 1 teaspoon Paul Prudhomme seasoning and ½ teaspoon Old Bay.
4. Add the wine and seal. Bring the sides of the foil up to form a well and pour in ÂĽ cup white wine. Seal the pouch tightly. Repeat to make 4 pouches total.
5. Grill. Place the pouches on the grill, close the lid, and cook for 10–12 minutes, or until the clams open. Discard any clams that have not opened after about 14 minutes.
6. Prepare the bread. Transfer the pouches to plates and keep them sealed. Increase the grill to high heat and slice the sourdough into ½-inch-thick slices.
7. Grill the bread. Grill the sourdough on one side until charred and crisp on the outside but still chewy inside. Rub each slice with a whole garlic clove and drizzle with extra-virgin olive oil.
8. Serve. Carefully open the foil pouches and serve immediately with the grilled garlic bread.
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Chef Matt Abdoo is firing up the grill with a Weber Grills clambake recipe made for sharing. 🔥 Clams, shrimp, andouille sausage, corn, and potatoes cook together in a garlic butter and white wine sauce. Fresh lemon and parsley add a bright finish. Serve it with grilled garlic sourdough to soak up all that flavorful sauce. Gather your friends, fire up the grill, and dig in!
Grilled Clam Bake
Serves: 4
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Ingredients
½ pound andouille sausage
24 littleneck clams
1 pound baby “Nibbles” potatoes
2 ears corn on the cob
1 pound 16/20 peeled and deveined shrimp
8 garlic cloves, smashed
8 sprigs fresh thyme
1 cup white wine
8 tablespoons unsalted butter
4 teaspoons Paul Prudhomme seasoning
2 teaspoons Old Bay seasoning
1 loaf sourdough bread
2 tablespoons extra-virgin olive oil
4 whole garlic cloves
Instructions
1. Preheat and grill the sausage. Clean and preheat your grill to high heat. Grill the andouille sausage until cooked through and lightly charred. Set aside to cool, then cut into 16 evenly sized pieces. Reduce the grill to medium-high heat.
2. Prepare the foil. Tear off two 18–20-inch sheets of heavy-duty aluminum foil and overlap them to create the base for one foil pouch.
3. Fill the pouches. Add 6 littleneck clams, ¼ pound baby potatoes, ½ ear of corn cut into pieces, 4–5 shrimp, 4 pieces of andouille sausage, 2 smashed garlic cloves, 2 sprigs of thyme, and 2 tablespoons butter. Season with 1 teaspoon Paul Prudhomme seasoning and ½ teaspoon Old Bay.
4. Add the wine and seal. Bring the sides of the foil up to form a well and pour in ÂĽ cup white wine. Seal the pouch tightly. Repeat to make 4 pouches total.
5. Grill. Place the pouches on the grill, close the lid, and cook for 10–12 minutes, or until the clams open. Discard any clams that have not opened after about 14 minutes.
6. Prepare the bread. Transfer the pouches to plates and keep them sealed. Increase the grill to high heat and slice the sourdough into ½-inch-thick slices.
7. Grill the bread. Grill the sourdough on one side until charred and crisp on the outside but still chewy inside. Rub each slice with a whole garlic clove and drizzle with extra-virgin olive oil.
8. Serve. Carefully open the foil pouches and serve immediately with the grilled garlic bread.
Shop Now: weber.com/US/en/home
Learn New Recipes: weber.com/US/en/recipes/weber-31811.html
Shop Our Seasonings: weberseasonings.com
Find us at Home Depot: homedepot.com/b/Weber/N-5yc1vZ1ls
Find us at Ace Hardware: acehardware.com/departments/outdoor-living/weber
Find us at Walmart: walmart.com/brand/weber/10048910
Find us at Lowe's: lowes.com/search?searchTerm=weber
Stay connected with us:
Facebook: facebook.com/weberbbq
Instagram: instagram.com/webergrills
Pinterest: pinterest.com/webergrills
TikTok: tiktok.com/@webergrills
X: https://x.com/webergrills
