Grilled clambake

Ingredients:

• 110 g unsalted butter
• 1 tbsp seafood seasoning, such as Old Bay, plus extra for serving
• 1 small baguette, sliced ​​diagonally into 8 slices
• 2 ears of fresh corn, husked
• 1 Polish smoked sausage weighing 400 g.
• 450 g large shrimp, peeled, deveined, with tails
• 450 g small red potatoes, sliced ​​into 0.3 cm thick slices.
• 1 medium red onion, sliced ​​into 1cm thick wedges.
• 12 small clams (about 450 g), washed with a brush
• 3/4 cup dry white wine
• Juice of 1 lemon + lemon wedges for serving
• 1 clove of garlic, grated
• 1 tbsp chopped chives

Preparation:

1. Preheat grill to medium-high heat.
2. In a small saucepan over medium heat, melt the butter and add the seafood seasoning. Brush both sides of the baguette slices with 1 tablespoon of the herb butter and place them on a baking sheet. Brush the corn with 1 tablespoon of melted butter and place them on the baking sheet. Brush the sausage with 1 tablespoon of butter and place them on the same baking sheet. Toss the shrimp with 2 tablespoons of the herb butter, then transfer them to the baking sheet. Set the remaining butter aside.
3. Cut three 22-inch (55-cm) pieces of heavy-duty foil. Lay two sheets on a work surface, one on top of the other, crisscrossing. Arrange the potatoes in a 10 x 10-inch (25 x 25 cm) square in the center of the foil. Arrange the onions and clams on top of the potatoes and sprinkle with 1/2 teaspoon of salt and freshly ground black pepper.
4. Fold all four sides of the foil toward the center to form a bowl, but do not seal it. Add the wine, lemon juice, garlic, and the remaining 3 tablespoons of butter. Seal the foil package tightly to prevent any liquid from escaping. Wrap the remaining piece of foil around the package to ensure a secure seal.
5. Place the foil parcel, corn, and sausage on the grill and cook, turning the corn and sausage as needed (do not turn the foil parcel), until the corn is tender and charred in spots, the sausage is charred and heated through, the potatoes in the parcel are tender, and the clams have opened, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board when done. Five minutes before the end of cooking, add the shrimp and cook, turning once, until bright orange on the outside, about 5 minutes. Toast the bread slices on the grill, turning once, until crisp on both sides, about 1 minute.
6. Quarter each ear of corn and slice the sausage diagonally. Divide the shrimp, corn, and sausage into 4 bowls. Open the foil packet (be careful not to burn yourself with the steam) and divide the potatoes and clams among the bowls (discard any unopened clams). Add a little sauce to each bowl. Sprinkle with green onions and Old Bay seasoning. Serve with a lemon wedge and toasted bread.