White Wine-Steamed Clams

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed
  • 4 shallots, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2 cups white wine
  • 2 1/2 sticks unsalted butter, sliced
  • Kosher salt and freshly ground pepper
  • Thyme sprigs, for garnish
Directions
  • Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.

  • Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.

  • Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.

  • Photograph by Steve Giralt


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