Grilled Clam Bake

• 18 fresh littleneck clams
• 4 medium ears sweet corn, husks removed and cut into thirds
• 8 medium red potatoes, cut into 1/2-inch cubes
• 2 medium onions, cut into 2-inch pieces
• 1 cup white wine or chicken broth
• 1 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon coarsely ground pepper
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 3 bay leaves
• 3 pounds uncooked snow crab legs
• 1/4 cup butter, cubed
• French bread, optional

1. Tap clams; discard any that do not close.
2. In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes.
3. Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.

littleneck clams, ears sweet corn, red potatoes, onions, white wine, parsley, fresh basil, olive oil, garlic, ground pepper, hot pepper, salt, bay leaves, snow crab, butter, bread

Taken from www.tasteofhome.com/recipes/grilled-clam-bake/ (may not work)