White Wine-Steamed Clams

1. 1

   Preheat a grill to medium.

2. 2

   Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil.

3. 3

   For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.

4. 4

   Divide the shallots, garlic and parsley among the packets.

5. 5

   Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper.

6. 6

   Gather the edges of the foil at the top and crimp to seal.

7. 7

   Place the packets on the grill and cook 10 to 12 minutes, or until the clams open.

8. 8

   (Discard any unopened clams.)

9. 9

   Serve straight from the packet; garnish with thyme.

10. 10

    Photograph by Steve Giralt

* Per serving · 4 servings · Values may vary.

No additional tips available.