Grilled Clam Bake
16 fresh little neck clams, cleaned
9 frozen cob corn, each cut in half
8 medium red potatoes, cut into 1-inch pieces
2 medium onions, cut into 2-inch pieces
1 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves*
1 cup dry white wine or chicken broth
1/2 cup olive or vegetable oil
1 teaspoon coarsely 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 Butter, cut into pieces
French bread, if desired
Heat gas grill to medium or charcoal grill until coals are ash white. Layer all ingredients in order listed except crab, butter and bread in 16 1/2 x 12 x 2 1/2-inch disposable aluminum roasting pan.
Cover; place pan on grill. Grill 15 minutes. Add crab; continue cooking, covered, until potatoes are tender (20 to 30 minutes). Remove bay leaves. Stir in butter. Serve immediately with crusty French bread, if desired.
Oven Directions: Heat oven to 400°F. Prepare ingredients as directed above. Bake in covered roasting pan, following directions above, until potatoes are tender (60 to 75 minutes).