Portuguese Clam Bake with Corn on the Cob #Recipe

Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.

Portugese Clam Bake With Corn On The Cob Recipe - Cooking In Foil cookbook

Portuguese Clam Bake with Corn on the Cob

Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

This recipe makes 4 servings. It requires four 12-inch (30 cm) square sheets cheesecloth and four 24-inch (60 cm) square sheets heavy-duty foil.


  • 48 small clams (about 2 lbs), scrubbed
  • 2 lbs linguica sausage, cut into chunks
  • 2 lbs new potatoes (about 24 to 30), quartered
  • 4 cloves garlic, sliced
  • 2 ears sweet corn, shucked and cut into quarters
  • 1/4 cup Old Bay seasoning
  • 2 bottles (each 12 oz) beer
  • Virgin olive oil
  • 1 cup butter, melted
  • 2 tbsp chopped fresh parsley


Preheat barbecue grill to medium-high heat.

1. Place a sheet of cheesecloth on top of each foil sheet. Add clams, dividing evenly. Top with sausages, potatoes, garlic and corn, dividing evenly. Sprinkle with Old Bay seasoning. Fold edges of foil up into a bowl shape around the clam mixture and pour 1/2 bottle of beer into each packet. Drizzle lightly with olive oil. Fold foil into tent-style packets and seal edges tightly.

2. Place packets on preheated grill and cook for 20 to 25 minutes or until potatoes are tender and clams have opened. Remove from grill and open packets with caution, allowing steam to escape. Discard any clams that have not opened. Drizzle clam mixture with melted butter and garnish with parsley.


I used larger sheets of foil in this recipe to accommodate the clams and corn cobs. The square sheets more closely mimic the traditional clambake pots.

Purchase clams from a known and trusted supplier. If buying them in a bag, check for a certification number on the label. Discard any clams that have cracked or broken shells. Before cooking, tap each shell gently – the clam should close when tapped; discard any that do not.

You can substitute dry-cured chorizo or andouille sausage for the linguica.

If you’re looking for more recipes for cooking in foil like this be sure to check out 150 Best Recipes For Cooking In Foil (details below and available on Amazon). You can find my review here.

Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

150 Best Recipes For Cooking In Foil

150 Best Recipes For Cooking In Foil

  • Author: Marilyn Haugen
  • Paperback: 208 pages
  • Publisher: Robert Rose (March 21, 2016)
  • ISBN-10: 0778805328
  • ISBN-13: 978-0778805328
  • Cover price $19.95
  • Purchase on Amazon

You may also like

1 comment

patricia Marsden June 30, 2016 - 8:14 am

Idea for a different summer poolside meal!


Leave a Comment