• Step 1

  Preheat grill on HIGH 10 min. Add potatoes, corn, and enough cold salted water to cover them to large stockpot. Bring to boil on HIGH; boil 10 min. Drain; let cool slightly. Toss with BBQ seasoning and place in foil pan.

• Step 2

  Blend BBQ sauce and beer in small bowl; set aside.

• Step 3

  Add shrimp, clams, garlic, salt, basting oil, and beer mixture to foil pan. Cover tightly with large piece of foil, sealing well.

• Step 4

  Cook about 12 min, until shrimp reaches 130 degrees internal temp and clams have opened; to check, carefully cut small X in top of foil cover and insert thermometer through slit into shrimp. When seafood is done, remove pan from heat. Use oven mitts to carefully remove foil cover; avoid steam. Discard any clams that do not open. Season with salt and pepper. Let rest 2 min. Squeeze lemon wedge over each serving.

Note: When servings & ingredients are modified, nutrition & directions may vary.