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**
French bread, if desired
Heat gas grill to medium or charcoal grill until coals are ash white.
Layer all ingredients in order listed
crab, butter and bread in 16 1/2x12x2 1/2-inch disposable aluminum roasting pan. Cover with aluminum foil; place pan onto grill. Grill 30 minutes. Add crab; continue cooking, covered, 20-30 minutes or until potatoes are tender. Remove bay leaves. Stir in butter. Serve immediately with crusty French bread, if desired.
*Substitute 1 tablespoon dried basil leaves.
**Substitute 3 pounds King crab legs or 4 to 6 small whole lobsters. Add with clams at beginning of preparation.
Heat oven to 400°F. Prepare ingredients as directed above. Bake in covered roasting pan, following directions above, 60-75 minutes or until potatoes are tender.