GRILLED CLAMS IN FOIL PAN RECIPES

Steps:

• Preheat the grill to high heat.
• Make foil packets. Tear off 2 18” sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil.
• In a medium bowl combine the zucchini, tomatoes, garlic, 2 teaspoons of the olive oil, 1/4 teaspoon salt and black pepper to taste.
• 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.
• 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.
• 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!
• (To bake in the oven, preheat oven to 425F and cook about 10 minutes.)

Steps:

• 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.