Jack's Northwest Clam Bake
Our version of the East Coast tradition, with Northwest flair, cooked on the beach or your BBQ at home. Serves 6.



Preheat your BBQ.

2 lbs. salmon filet (skin on)
1/2 cup coarsely chopped fresh basil
1 medium sweet onion, chopped
1 large tomato, coarsely diced
Sea salt
Freshly ground pepper
Balsamic vinegar

Butter a large piece of foil. Place salmon; skin side down on foil. Sprinkle chopped basil, sweet onion and tomato over salmon. Sprinkle with coarse salt, ground pepper and balsamic vinegar. Wrap foil into package and roll edges to seal. Set aside.



4 medium Yukon Gold potatoes cut in 1/2 inch slices
1 lb. mussels, washed and debearded
2 1/2 lbs. clams (Manila or Butter)
1 medium shallot, finely chopped
2 large cloves garlic, finely chopped
1 stick (1/4 lb.) butter
1 Dungeness Crab, live or cooked

Steam potatoes until crisp, tender. Take a large piece of foil and place steamed potatoes in the center. Top potatoes with mussels and clams. Sprinkle chopped shallots and garlic over all. Dot with butter.

If using live crab: kill crab by plunging in boiling water, or by turning crab on its back and inserting a sharp knife into its gills. Remove shell and wash crab under running water to remove tomalley. Break crab in half and place on top of mussels and clams. Wrap foil in package and roll edges to seal.



6 ears corn

Pull back husks and remove silk from the corn. Bring husks back over corn and tie with wet string. Wet the husks as well.



When the coals are gray, spread them out on the grate. Place the packages of salmon and seafood directly on the coals, rolled edges up. Place the corn around the grill but not directly on any coals. Cover BBQ. Roast salmon for 30 minutes. Remove from BBQ and set aside. Roast shellfish an additional 10 minutes, until the clam and mussel shells have popped open. If using cooked crab, place on coals for the last 10 minutes to heat.

Place potatoes and shellfish on a large platter. Remove husks from corn and dip in butter. Place corn around the platter. Top with crab which has been broken into serving pieces. Place salmon on another platter. Collect juices from both pieces of foil and place in a serving dish.

Have bibs, crackers and lots of napkins. Serve with crusty bread.



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