• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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).


Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!