Clams Grilled in a Foil Pouch
Fresh littleneck clams steamed in a flavorful white wine sauce with tomatoes, shallots, and fresh herbs, all wrapped in foil and cooked on the grill until perfectly tender.
Ingredients
- •18 whole littleneck clams, scrubbed
- •2 whole diced seeded plum tomatoes
- •1 whole shallot, thinly sliced
- •4 sprigs flat-leaf parsley and oregano sprigs
- •¼ teaspoon red pepper flakes
- •1 tablespoon unsalted butter
- •¼ cup dry white wine
Cooking Instructions
- 1.
1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the center, heap 18 littleneck clams, scrubbed; 2 diced seeded plum tomatoes; 1 shallot, thinly sliced; and the leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped. If desired, add a pinch of red pepper flakes. Top with 1 tablespoon unsalted butter (optional). Fold up the sides of the foil to form a pouch.
5 min
- 2.
2. Pour 1/4 cup dry white wine over the clam mixture, and roll the top edges over several times to seal tightly, leaving plenty of room for the clams to steam.
2 min
- 3.
3. Place the pouch on the hot grill and cook for 12 to 15 minutes, until the shells have opened. Serve immediately with grilled crusty bread.
15 min
