| 1 12 lb Small red creamer potatoes | | 2 doz clams, cleaned | | 4 x Ears corn, husked | | 2 cup Water |
| | 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 |
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