Grilled Clam Bake

• 8 frozen cob corn, each cut in half
• 8 medium red potatoes, cut into 1-inch pieces
• 2 medium onions, cut into 2-inch pieces
• 16 fresh little neck clams, cleaned
• 1/4 cup chopped fresh basil leaves*
• 1 cup chopped fresh parsley
• 1 cup dry white wine or chicken broth
• 1/2 cup olive or vegetable oil
• 1 teaspoon coarse ground pepper
• 1/2 teaspoon salt
• 2 teaspoons finely chopped fresh garlic
• 1 teaspoon hot pepper sauce
• 3 bay leaves
• 3 pounds crab claws and legs**
• 1/4 cup Land O Lakes Butter, cut into pieces
• French bread, if desired

1. Heat gas grill to medium or charcoal grill until coals are ash white.
2. Layer all ingredients in order listed except crab, butter and bread in 16 1/2x12x2 1/2-inch disposable aluminum roasting pan.
3. Cover with aluminum foil; place pan onto grill.
4. Grill 30 minutes.
5. Add crab; continue cooking, covered, 20-30 minutes or until potatoes are tender.
6. Remove bay leaves.
7. Stir in butter.
8. Serve immediately with crusty French bread, if desired.

corn, red potatoes, onions, fresh little neck clams, fresh basil, parsley, white wine, olive, ground pepper, salt, fresh garlic, hot pepper, bay leaves, crab claws, butter, bread

Taken from www.landolakes.com/recipe/2919/grilled-clam-bake (may not work)