Name: Clams Grilled in a Foil Pouch
Yield: Serves 4 to 6
Ingredients: 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); 1/4 cup dry white wine

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Clams Grilled in a Foil PouchSusan Spungen

Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire. You can tell if the shells have opened by feeling the top of the package with tongs or a spatula. If you open the package and see that some clams have not opened, reseal and return to the fire for a few minutes. If there are a few duds that refuse to open after 15 minutes or so, discard them.

Recipe notes

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