BARBECUED SEAFOOD BAG

Serves: 4

■ 1 lb (450 g) fresh small clams, rinsed and scrubbed

■ 1 lb (450 g) mussels, rinsed, scrubbed and beards removed

■ 8 unpeeled baby red potatoes, quartered

■ 2 cobs of corn, husked and cut into 1 1/2-inch (4-cm) rounds

■ 1 1/2 cups (375 ml) chopped red onion

■ 2 cups (500 ml) cherry tomatoes

■ 1/2 cup (125 ml) salted butter, chilled and cubed

■ 1/2 cup (125 ml) white wine

■ 5 sprigs fresh dill

■ 1/8 tsp (0.5 ml) salt

■ 1/8 tsp (0.5 ml) freshly ground pepper

1. Preheat natural gas barbecue on medium-high heat for

10-15 minutes.

2. Combine all ingredients in a large bowl. Place mixture on a large piece of heavy-duty foil. Bring edges of foil together to form a packet; close all edges with tight double folds.

3. Cook, rotating package after 15 minutes, until clams and mussels open, about 30 minutes. Remove from heat. Let packet stand for 10 minutes.

4. Open packet; remove and discard any unopened clams and mussels. Spoon mixture and cooking liquid into bowls. Serve with baguette slices for dipping.