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" x 13" disposable aluminum pan. Place the potatoes and corn ears over the clams. Pour the water 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.

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

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