1/4 cup fresh lemon juice plus lemon wedges for garnish
1/4 cup buttery spread with olive oil, melted
1 tablespoon chopped fresh parsley plus additional for serving
2 teaspoons lemon zest
1-1/2 pounds crab claws (about 8 claws)
1-1/2 pounds Littleneck clams, rinsed
1-1/2 pounds small redskin potatoes, quartered
3 ears fresh corn, shucked and cut crosswise into thirds
2 small zucchini, cut crosswise into 1/2-inch rounds
1 medium red onion, coarsely chopped
Prepare outdoor grill for direct grilling over high heat; arrange 1 (18 x 36-inch) sheet heavy-duty foil horizontally on work surface.
In large bowl, stir garlic, lemon juice, buttery spread, parsley, lemon zest and 1/4 cup water; add remaining ingredients, toss and transfer to center of foil sheet. Fold and tightly crimp top and bottom sides of foil over clam mixture; fold and tightly crimp both ends of foil. Place packet on hot grill rack; cover and cook 20 minutes or until clam shells open.
Serve clam & crab bake sprinkled with parsley and garnished with lemon wedges. Makes about 15 cups.