Instructions: Place the potatoes in a soup pot and add enough water to cover them. Bring to a boil over high heat and cook for 10 to 15 minutes, or until almost tender, drain.

Preheat the grill to medium-high heat.

Place the clams in a 9- by 13-inch disposable aluminum pan. Place the potatoes and corn ears over the clams. Pour the water from the potatoes into the pan and cover tightly with aluminum foil.

Place on the grill and steam for 8 to 10 minutes, or until the clams open and the corn and potatoes are tender. Serve immediately.

This recipe yields 2 servings.

Comments: Sure, you can add leftover cooked chicken or precooked sausage to the pan and grill it along with the clams, potatoes, and corn.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.