Seafaring Packets

32 littleneck or cherrystone shell clams (about 2 1/2 pounds)
32 uncooked medium shrimp in shells (about 1 1/4 pounds), thawed is frozen
32 sea scallops (about 2 1/2 pounds)
8 ears of corn husked and cut into fourths
32 large cherry tomatos
8 18x12 inch sheets of heavy duty aluminum foil
Fresh chive stems or chopped fresh chives, if desired

top with one of these butters:

Lemon Butter
1/2 cup butter melted
1 tablespoon grated lemon peel
Mix together

Chive Butter
1/2 cup butter melted
1 tablespoon chopped fresh or 1 teaspoon freeze dried chives
Mix together

1. Heat coals or gas grill for direct heat. Place clams,shrimp,scallops, corn and tomatoes on one side of the aluminum foil sheets. Drizzle 1 tablespoon of one of the flavored butters over seafood and veggies on each sheet.

2. Fold foil over seafood and veggies so edges meet. Seal edges, making tight 1/2 inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets 4 to 5 inches from medium heat 15 to 20 minutes or until clams open, shrimp are pink and firm and veggies are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chives.

Makes 8 servings.

Since moving into our new house 3 years ago my neighbors know when they smell this that summer is finally here. I make this at the start of the grilling season and I usually end up with the neighborhood filling their order around Easter. This year it turned into a big block party and with us getting three new families it was a great idea!!!