Clams Grilled in a Foil Pouch

Name: Clams Grilled in a Foil Pouch
Yield: 4 servings
Ingredients: 1 18 littleneck clams, scrubbed; 1 2 diced seeded plum tomatoes; 1 1 shallot, thinly sliced; 1 Leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped; 1 A pinch of red pepper flakes; 1 1 tablespoon unsalted butter (optional); 1 1/4 cup dry white wine

From the kitchen of Carly

Littleneck clams steam in a foil packet with tomatoes, shallots, and white wine, releasing their briny juice into a simple, herbaceous sauce. Grill-side cooking means minimal cleanup and maximum flavor, all contained in one perfect pouch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

118 littleneck clams, scrubbed
12 diced seeded plum tomatoes
11 shallot, thinly sliced
1Leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped
1A pinch of red pepper flakes
11 tablespoon unsalted butter (optional)
11/4 cup dry white wine

Instructions

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.
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.
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.