Seafood Packets with Lemon-Chive Butter

Prep Time: 40 Minutes • Start to Finish: 40 Minutes • Makes 8 servings

• Seafood Packets
• 32 shell clams (littlenecks or cherrystones)
• 32 uncooked medium shrimp in shells (about 1¼ lb), thawed if frozen
• 32 sea scallops (about 2½ lb)
• 4 ears fresh sweet corn, husks removed, cleaned and cut into fourths
• 32 large cherry tomatoes
• Lemon-Chive Butter
• ⅓ cup butter or margarine, melted
• 2 teaspoons grated lemon peel
• 2 teaspoons chopped fresh or ½ teaspoon freeze-dried chives
• Fresh chive stems or chopped fresh chives, if desired

1 Heat gas or charcoal grill. Cut 8 (18 x 12-inch) sheets of heavy-duty foil; spray with cooking spray.

2 Place 4 each of clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix all butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.

3 Bring up 2 sides of foil so edges meet. Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4 Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets one-half turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected.) Discard any clams that don’t open.

5 Cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.

1 Serving: Calories 300; Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 145mg; Sodium 350mg; Total Carbohydrate 17g (Dietary Fiber 3g); Protein 33g Exchanges: 1 Starch, 4 Lean Meat Carbohydrate Choices: 1

Tip Mussels can be substituted for the clams. If your guests don’t care for either clams or mussels, just double the amount of shrimp or scallops instead.