Dinner: Clams Grilled in a Foil Pouch

Recipe by Susan Spungen Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire. You can tel

Ingredients

18 littleneck clams, scrubbed
2 diced seeded plum tomatoes
1 shallot, thinly sliced
Leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped
A pinch of red pepper flakes
1 tablespoon unsalted butter (optional)
1/4 cup dry white wine

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.

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