Heat gas grill to medium or charcoal grill until coals are ash white.

In a 16 1/2x12x2 1/2-inch disposable aluminum roasting pan, layer frozen cob corn (cut in half), red potatoes (cut into 1-inch pieces), and onions (cut into 2-inch pieces).

Add fresh little neck clams (cleaned), chopped fresh basil leaves, chopped fresh parsley, dry white wine or chicken broth, olive or vegetable oil, coarse ground pepper, salt, finely chopped fresh garlic, hot pepper sauce, and bay leaves.

Cover the pan tightly with aluminum foil.

Place the covered pan onto the grill.

Grill for 30 minutes.

Add crab claws and legs to the pan.

Continue cooking, covered, for another 20-30 minutes, or until the potatoes are tender and the clams have opened.

Remove the bay leaves.

Stir in Land O Lakes Butter (cut into pieces).

Serve immediately with crusty French bread, if desired.