by Marija Petrovic | 21/02/2014 14:27
Serves 4 to 6
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.
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
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.
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