1-1/2 pounds uncooked shell-on shrimp (16-20 per pound)
1-1/2 pounds red potatoes, quartered
26 fresh littleneck clams
3 medium ears sweet corn, cut into 1-inch slices
3/4 pound smoked kielbasa or fully cooked andouille sausage links, cut into 1-inch slices
1/4 cup olive oil
1 tablespoon seafood seasoning
1 medium lemon, sliced
Divide shrimp, potatoes, clams, corn and sausage on 6 pieces of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with seafood seasoning. Top with lemon slices. Fold foil around mixture, sealing tightly.
Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. Open foil carefully to allow steam to escape. Discard any unopened clams.