Wash clams under cold water and scrub to remove any sand or dirt. Divide clams among 4 large pieces of foil. If clams are different sizes, group them by size for even cooking. Divide sausage, tomatoes, and basil on top of the clams, then drizzle each with garlic oil and add a generous grinding of pepper. Wrap tightly, then double wrap with another piece of foil. The bundles may be made up to 6 hours ahead of time, refrigerate until ready to grill.
Preheat grill to medium hot. Place bundles over direct heat and cook for 15 to 25 minutes, depending on the kind of clam you use. Littleneck clams will open in about 15 minutes, and cherrystones will take closer to 20 to 25 minutes. Using oven mitts, carefully open one of the foil packets to see if the clams have opened. If they have, remove from the grill; if not, continue to cook for 3 to 4 more minutes
and check again. Remove packets when the majority have opened; discard any clams that remain closed.
To serve, place packets in 4 shallow bowls, instructing diners to be careful of the
steam. Serve hot.
Originally Submitted
5/2/2013
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