8 ears fresh corn with husks
6 tbsp. (3/4 stick) butter
2 1/2 tbsp. minced mixed fresh herbs (such as basil, sage, and thyme)
20 littleneck clams, scrubbed
4 thin lemon slices
32 uncooked unshelled med. shrimp
Olive oil
4 med. red or yellow onions, peeled (roots left intact)
Lemon-Pepper Butter

Soak corn in husks in cold water 30 minutes. Peel back husks without detaching. Pull off corn silk. Melt butter with herbs in small saucepan over low heat, stirring occasionally. Brush corn with butter mixture. Pull husks up around corn to cover.

Cut four 6 inch squares of heavy-duty foil. Place 5 clams and 1 lemon slice in center of each square and wrap loosely. Refrigerate until ready to use. Thread 4 shrimp lengthwise onto each skewer. Brush lightly with olive oil. Refrigerate until ready to use.

Prepare barbecue (high heat). Halve onions lengthwise. Brush with olive oil. Arrange on grill and cook 10 minutes. Arrange corn and foil packs on grill and cook 5 minutes. Add shrimp skewers. Continue cooking until onions are tender and slightly blackened, about 10 minutes, corn is almost tender, about 10 minutes, clams have opened, about 10 minutes and shrimp is pink, about 5 minutes, turning occasionally. Divide among 4 plates. Serve, passing butter separately. 4 servings.

LEMON - PEPPER BUTTER:

1 c. (2 sticks) unsalted butter
1/4 c. fresh lemon juice
Freshly ground pepper

Stir all ingredients in heavy small saucepan over low heat or on grill until butter melts. Serve immediately. Makes about 1 1/4 cups.