Grilled Clams in Foil

Ingredients

• 10 ounce (1 medium) zucchini, cut 1-inch pieces
• 5 cherry tomatoes, halved
• 1 clove garlic, sliced
• 3 teaspoons extra virgin olive oil
• kosher salt and black pepper, to taste
• 20 littleneck or cherrystone clams
• 1 tablespoon dry white wine
• Crushed red pepper flakes, optional
• lauvacs Heavy Duty Aluminum Foil 

Directions

Preheat the grill to high heat.

Make foil packets. Tear off 2 18” sheets of Reynolds Wrap^® Heavy Duty 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.