Ingredients
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10
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5
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1
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3
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20
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1
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-
-
-
-
-
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Directions
Clams are tender and juicy, and taste sweetly briny. Theyre easy to cook by steaming on the grill in foil packets, and are delicious eaten in or out of the shell. If you want a fast meal, this dish take about 10 minutes to make, and even less time to to clean-up!,
,When I mentioned in this Shrimp Scampi Foil Pack recipe, that Im a 2018 Reynolds Ambassador, I had tons of requests for more foil packet recipes, including grilled clams, which I was happy to create! My youngest is an adventurous eater, and loves clams so we make them all the time. Grilling clams in foil couldnt be easier, the steam cooks them right in the foil. I wanted this to be a meal-in-one so I added zucchini, tomatoes, garlic and white wine, this turned out delicious!! I recommend serving it with some crusty bread to sop up all the delicious garlicky broth this creates on the bottom!,When purchasing clams, look for small hard shell clams less than two inches across, such as littleneck or cherrystones.,They are sold live, youll want to make sure there are no cracks in the shell. I prefer to cook them the same day I buy them.,If they arent open when cooked, add a few more minutes to the cook time.,Once cooked, discard any clams that dont open.,Garlic, oil and white wine is the best liquid for steaming clams, in my opinion. If you prefer not to use wine, you can omit, there will still be plenty of liquid from the vegetables.,You can easily double or triple this recipe.,Tear off a 18 sheet of foil.,Center the food on the foil sheet.,Bring up the long sides of the foil, so the ends meet over the food.,Double fold the ends, leaving room for heat to circulate inside.,Double fold the two short ends to seal the packet.
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Steps
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1
Done
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Make Foil Packets Tear Off 2 18 Sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil |
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2
Done
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in a Medium Bowl Combine the Zucchini, Tomatoes, Garlic, 2 Teaspoons of the Olive Oil, 1/4 Teaspoon Salt and Black Pepper to Taste. |
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3
Done
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Place 10 Clams on the Center of Each Foil Sheet. Divide the Vegetables, Then Top With Crushed Red Pepper Flakes. Drizzle the Remaining 1/2 Teaspoon Oil Over Each and 1/2 Tablespoon Wine Over Both. |
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4
Done
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Bring Up the Long Sides of the Foil, So the Ends Meet Over the Food. Double Fold the Ends, Leaving Room For Heat to Circulate Inside. Double Fold the Two Short Ends to Seal the Packet Tight, So No Steam Escapes. |
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5
Done
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Grill Covered Over High Heat, Until the Clams Open, 8 to 10 Minutes. Use Gloves or Tongs to Remove and Carefully Open. Eat Right Away! |
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6
Done
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(to Bake in the Oven, Preheat Oven to 425f and Cook About 10 Minutes.) |
