Traditional Clambake - cooking recipe

Ingredients

1 cup butter or 1 cup margarine, melted
1/2 cup fresh lemon juice
2 tablespoons garlic powder
2 teaspoons kosher salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground thyme
12 large shrimp, peeled and deveined
4 red potatoes, quartered
4 ears corn, husked and quartered
2 lbs littleneck clams
1 (14 ounce) package andouille sausages, thinly sliced

Preparation

Preheat grill to medium-high (350 to 400 F).
Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl: set aside.
Line large bowl with 2 sheets of aluminum foil.
Fill evenly with one-fourth of the shrimp, potatoes, corn, clams and sausage.
Drizzle with butter mixture.
Close foil packet by bringing corners together at tip and pressing together tightly to seal. Repeat to make 4 packets.
Grill packets, covered, 20 to 25 minutes or until clams open and shrimp are opaque. To serve, place packets on large plates and open to vent.