Recipe Library
Grilled Clams in Foil
Juicy littleneck clams steam open in their foil packets, mingling with tender zucchini and sweet cherry tomatoes in a garlicky olive-oil broth kissed with white wine. Each bite bursts with briny sweetness and garden-fresh flavor.
- Total
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
Nutrition per Serving
- Calories
- 219
- Protein
- 23g
- Carbs
- 13g
- Fat
- 8g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 878mg
Ingredients
- Reynolds Wrap Heavy-Duty Aluminum Foil
- 10 oz 1 medium zucchini, cut 1-inch pieces
- 5 cherry tomatoes (halved)
- 1 clove garlic (sliced)
- 3 tsp extra virgin olive oil
- kosher salt and black pepper (to taste)
- 20 littleneck or cherrystone clams
- 1 tbsp dry white wine (omit for Whole30)
- crushed red pepper flakes (optional)
Instructions
- 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.)