Instructions: Thoroughly wash, drain, and rinse clams in salted water (1/3 cup salt to gallon water) three times (let stand in salted water 15 minutes each time). With sharp kitchen shears, cut down both sides of lobster tails; pull off thin underside membrane.

Brush chicken pieces with the 3 tablespoons melted margarine.

Grill the chicken over medium-hot coals, skin side down, for 10 minutes. Season with salt and pepper. Peel off corn husks, then remove silks from corn using a stiff brush.

Tear off four 36X18-inch pieces of heavy foil. Place 1 sheet crosswise over another sheet. Repeat to form to packages.

Place a handful of parsley in the center of each. Cut two 18-inch squares of cheesecloth; place 1 square atop parsley in each package.

For each package, arrange the following: 4 clams, 1 lobster tail, 2 chicken quarters, and 1 ear of corn. Tie opposite ends of cheesecloth together. Seal opposite ends of foil together securely. Grill till chicken is done, allowing about 30 minutes on a covered grill and 35-40 minutes on an uncovered grill. Halve corn and lobster. Serve with individual cups of melted butter.

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