1 1/2 cups butter, unsalted, softened 1 finely chopped shallot 2 T. chopped parsley 1 T. chopped dill zest of 1 lemon 3 T. Old Bay seasoning 12 small red potatoes (about 2 lb.), cut into 1/2 inch wedges 3 ears corn, cut into 4 pieces each 24 unpeeled, raw medium shrimp 24 littleneck clams in shells, scrubbed 1 lb. smoked sausage, cut into 1 inch slices 3 lemons, cut into quarters 6 thyme sprigs

Stir together butter, shallot, parsley, dill, lemon zest, and 1 T. Old Bay.

Combine potatoes and 1/4 cup water in microwaveable bowl, cover with plastic wrap. Microwave on high until tender, about 5 minutes. Drain and let stand 5 minutes.

Preheat oven or grill to 400. Cut 12, 12 inch square pieces of aluminum foil. Divide potato wedges and corn evenly among 6 sheets. Top each with 4 shrimp and 4 clams. Top evenly with lemon wedges and sausage slices. Dollop each with about 1/4 cup butter mixture. Top each with 1 thyme sprig. Top each with 1 piece of foil and crimp edges to seal.

Grill or bake packets, covered, until shrimp are done and clams open up, about 8 to 10 minutes. Rotate packets halfway through on grill. Discard any clams that don't open.