Ingredients
18 fresh littleneck clams4 medium ears sweet corn, husks removed and cut into thirds8 medium red potatoes, cut into 1/2-inch cubes2 medium onions, cut into 2-inch pieces1 cup white wine or chicken broth1 cup minced fresh parsley1/4 cup minced fresh basil1/2 cup olive oil2 garlic cloves, minced1 teaspoon coarsely ground pepper1 teaspoon hot pepper sauce1/2 teaspoon salt3 bay leaves3 pounds uncooked snow crab legs1/4 cup butter, cubedFrench bread, optional
Preparation
Tap clams; discard any that do not close.
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.
Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.
