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Barbecue Clams & Shrimp with Corn & Potatoes

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (About 3 c seafood, 1 corn, 1/2 c potato, 1/3 c sauce) contains 290 calories, 42 g carbohydrate, (3 g fiber), 20 g protein, 6 g fat, (0 g saturated fat), 60 mg cholesterol, and 1330 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 290
  • Servings: 4
  • Total Time to Make: 50 minutes

Ingredients

You'll Need

1 EZ Foil Rectangular Roaster Pan (16 1/8 x 11 3/4 x 2 7/8-inch), heavy-duty aluminum foil

Directions

  1. Preheat grill on HIGH 10 min. Add potatoes, corn, and enough cold salted water to cover them to large stockpot. Bring to boil on HIGH; boil 10 min. Drain; let cool slightly. Toss with BBQ seasoning and place in foil pan.
     
  2. Blend BBQ sauce and beer in small bowl; set aside.
     
  3. Add shrimp, clams, garlic, salt, basting oil, and beer mixture to foil pan. Cover tightly with large piece of foil, sealing well.
     
  4. Cook about 12 min, until shrimp reaches 130 degrees internal temp and clams have opened; to check, carefully cut small X in top of foil cover and insert thermometer through slit into shrimp. When seafood is done, remove pan from heat. Use oven mitts to carefully remove foil cover; avoid steam. Discard any clams that do not open. Season with salt and pepper. Let rest 2 min. Squeeze lemon wedge over each serving.

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