Simplified Version

1. Prepare a bed of coals if you're using a kettle grill, or heat a gas grill to 325 or 350 degrees Fahrenheit.

2. Brown and par-cook your chicken breasts and sausage, if you'll be including them in your clambake. Boil or steam the potatoes until they're half-cooked, and shuck the cobs of corn from their husks.

3. Arrange your preferred combination of fresh clams and mussels, crayfish or jumbo shrimp, small lobsters or large crab legs in a large aluminum roasting pan. Pour in one to two to cups of water, white wine, cider, chicken broth or fish broth, and any seasonings or herbs you wish to add.

4. Cover the roaster tightly with heavy-duty foil, place it on the grill, and lower the lid. Cook for 30 minutes with the lid down, then raise it carefully. Open the foil and test one lobster by tugging gently on one of its antennae. If it comes off easily, the lobster is cooked. The potatoes should also be tender, and the clams and mussels should be open.

5. Serve immediately with melted butter, buttered bread or rolls, and any side dishes you prefer.

Deluxe Version

1. Build a hot bed of coals in your kettle, alternating charcoal and small pieces of hardwood. Both are necessary to achieve the best flavor.

2. Par-cook your potatoes, shuck your corn, and use the hot grill to sear your chicken breasts and sausages if you're using them.

3. Fold a large sheet of heavy-duty aluminum foil into a pad that fits your barbecue's grill, leaving at least an inch around its outer edge where heat and smoke can circulate. Place the foil on your grill, and carefully build a bed of seaweed 2 to 3 inches thick on on top of it.

4. Arrange the seafood, seared meats, potatoes and ears of corn so they're evenly distributed across the surface of the seaweed, and sprinkle them with salt, pepper and any other herbs or seasonings you wish. Cover with another inch of seaweed, and close the lid.

5. Steam the food for 25 to 30 minutes without opening the lid. When that time is up, open the lid and remove the meats, potatoes, corn and seafood to serving platters. Serve hot with melted butter, rolls and your choice of side dishes.