Clams Grilled in a Foil Pouch

Ingredients for Clams Grilled in a Foil Pouch

• 18 littleneck clams, scrubbed

• 2 diced seeded plum tomatoes

• 1 shallot, thinly sliced

• Leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped

• A pinch of red pepper flakes

• 1 tablespoon unsalted butter (optional)

• 60ml dry white wine

How to make Clams Grilled in a Foil Pouch

1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the centre, 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 60ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.