Clams Grilled in a Foil Pouch

Name: Clams Grilled in a Foil Pouch
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 1 leave from 3 sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped; 18 littleneck clams, scrubbed; 2 diced seeded plum tomatoes; 1 pinch A of red pepper flakes; 1 shallot, thinly sliced; 1 Tbsp unsalted butter (optional)

One portion of this dish contains around 2g of protein, 3g of fat, and

Instructions

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.

Ingredients you will need

Flat Leaf Parsley

Red Pepper Flakes

Littleneck Clams

Unsalted Butter

Plum Tomato

Oregano

Shallot

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Dry White Wine

Clams

Roll

Place the pouch on the hot grill and cook for 12 to 15 minutes, until the shells have opened.

Ingredients you will need

Pasta Shells

Equipment you will use

Grill

Serve immediately with grilled crusty bread.

Ingredients you will need

Crusty Bread

Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc

Equipment

Aluminum Foil

Grill

Ingredients

Servings:

59milliliters

dry white wine 1leave

from 3 sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped 18

littleneck clams, scrubbed 2

diced seeded plum tomatoes 1pinch

A of red pepper flakes 1

shallot, thinly sliced 1Tbsp

unsalted butter (optional)

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.