Preheat the grill to high heat.
Make foil packets. Tear off 2 18 inch sheets of
Reynolds Wrap Heavy-Duty or Non-Stick Aluminum
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
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 425 and cook
about 10 minutes.)
0 Out of 5 from
You can add this GRILLED CLAMS IN FOIL recipe to your own private DesktopCookbook.