Grilled clambake

Ingredients:

• 24 large shrimp in shells (about 1 kg)
• 24 small clams, washed with a brush
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• 1 cup mayonnaise
• 1 serrano pepper, finely chopped (seeded to reduce heat)
• 1 teaspoon finely grated lemon zest
• 6 cloves garlic (2 finely grated, 4 thinly sliced)
• 1 tbsp. sugar
• 1.3 kg fingerling potatoes
• 0.5 cups olive oil
• 0.9 kg. Lingvika sausages or other smoked sausages
• 4 ears of corn, husked
• 110 g butter, melted
• Half a small fennel root, peeled and thinly sliced
• 2 large shallots, thinly sliced
• 1 tbsp tomato paste
• 1 cup dry white wine

Preparation:

1. Combine basil, dill, and chives in a small bowl. In a separate bowl, combine mayonnaise with half a serrano pepper, lemon zest, lemon juice, 1 grated garlic clove, 1/2 teaspoon salt, and 2 tablespoons water. Stir in 2/3 cup of the herbs (reserve the rest for serving). Cover and refrigerate.
2. Using kitchen shears, slit the shrimp backs lengthwise from the head to a point 0.5 cm from the tail. Remove the vena cava and rinse the shrimp under cold water (leave them in their shells). Transfer to a large bowl and add 6 cups of cold water, 3 tablespoons of salt and sugar; toss to combine. Cover and refrigerate for 1 hour. Place the clams in a separate bowl, add enough cold water to cover and stir in 1/4 cup of salt, cover, and refrigerate for 1 hour.
3. Preheat the grill to medium-high heat. In a medium bowl, toss the potatoes with 1/4 cup olive oil, 1 tablespoon salt, and 1 teaspoon black pepper. Arrange the potatoes in a single layer in the center of a large sheet of heavy-duty foil. Fold and seal the package, then wrap it in another sheet of foil, seam facing the opposite side. Grill, turning, until the potatoes are golden brown and tender, about 20 minutes per side. Keep them wrapped.
4. Meanwhile, set aside 4 inches of sausage for the clams. Grill the remaining sausage until crispy grill marks appear, 4 to 6 minutes per side. Let cool, then cut into 3-inch pieces; cover to keep warm. Grill the corn, turning, until crispy grill marks appear, 8 to 10 minutes. Let cool, then halve each ear crosswise. Drain the shrimp and grill them in batches, 1 to 1 1/2 minutes per side. Toss the corn and shrimp with the melted butter and the remaining grated garlic clove. Cover and set aside.
5. Drain and rinse the clams. Cut the sausage into 1/4-inch pieces. Heat the remaining 1/4 cup olive oil in a 12-inch cast-iron skillet over high heat. Add the sliced ​​sausage and cook, stirring, until just beginning to brown, about 5 minutes. Add the fennel, shallots, and remaining serrano half and cook, stirring, until softened, about 5 minutes.
6. Add 4 chopped garlic cloves and tomato paste and cook until the tomato paste turns brick red, about 1 minute. Pour in the wine and simmer until reduced by half, about 5 minutes. Add the clams, cover, and cook until all the shells have opened, 5-10 minutes. Discard any unopened shells.
7. Combine corn, shrimp, fried sausage, and potatoes on a large platter. Leave the shellfish in the pan. Serve with lemon wedges, herbs, and mayonnaise. You can prepare the seafood and corn with potatoes and onions in a casserole style. boilies.