You'll need two deep, 9x13" disposable foil pans such as the Giant Lasagna Pans from handi-foil for this recipe. Serve with crusty bread for dipping. To take things up a notch, add in a steamed lobster or two from the seafood department.
1 lb. baby red potatoes, scrubbed and halved
2 red onions, cut into 6 wedges each
2 sprigs fresh thyme
1 (8-oz.) bottle clam juice
24 littleneck clams, scrubbed
1 lb. extra-large shell-on shrimp (16 to 20 per lb.)
3 ears corn, shucked and cut into 4 pieces each
8 Tbsp. unsalted butter, cut into 8 pieces
Lemon wedges, for serving