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  • 4 garlic cloves, minced
  • 1/4 cup fresh lemon juice plus lemon wedges for garnish
  • 1/4 cup buttery spread with olive oil, melted
  • 1 tablespoon chopped fresh parsley plus additional for serving
  • 2 teaspoons lemon zest
  • 1-1/2 pounds crab claws (about 8 claws)
  • 1-1/2 pounds Littleneck clams, rinsed
  • 1-1/2 pounds small redskin potatoes, quartered
  • 3 ears fresh corn, shucked and cut crosswise into thirds
  • 2 small zucchini, cut crosswise into 1/2-inch rounds
  • 1 medium red onion, coarsely chopped


  1. Prepare outdoor grill for direct grilling over high heat; arrange 1 (18 x 36-inch) sheet heavy-duty foil horizontally on work surface.
  2. In large bowl, stir garlic, lemon juice, buttery spread, parsley, lemon zest and 1/4 cup water; add remaining ingredients, toss and transfer to center of foil sheet. Fold and tightly crimp top and bottom sides of foil over clam mixture; fold and tightly crimp both ends of foil. Place packet on hot grill rack; cover and cook 20 minutes or until clam shells open.
  3. Serve clam & crab bake sprinkled with parsley and garnished with lemon wedges. Makes about 15 cups.

  • (2-1/2 cups)
  • 266 Calories
  • 7g Fat (2g Saturated)
  • 55mg Cholesterol
  • 559mg Sodium
  • 35g Carbohydrates
  • 4g Fiber
  • 17g Protein