Seafaring Packets

 

32

littleneck or cherrystone shell clams (about 2 1/2 lb)

32

uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen

32

sea scallops (about 2 1/2 lb)

8

ears corn, husked and each cut into fourths

32

large cherry tomatoes

Fresh chive stems or chopped fresh chives, if desired

1/4

cup margarine or butter, melted

1

tablespoon grated lemon peel

1/4

cup margarine or butter, melted

1

tablespoon chopped fresh or 1 teaspoon freeze-dried chives

• 1 Heat coals or gas grill for direct heat. Cut eight 18x12-inch pieces of heavy-duty foil. Make one of the Flavored Butters.
• 2 On one side of each foil piece, place clams, shrimp, scallops, corn and tomatoes. Drizzle 1 tablespoon of one of the Flavored Butters over seafood and vegetables on each foil piece.
• 3 Fold foil over seafood and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Cover and grill packets over MEDIUM heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until clams open, shrimp are pink and firm and vegetables are tender.* Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chives.
• 5 METHOD FOR FLAVORED BUTTERS: In a small bowl, mix ingredients.