Make it for a quick dinner or an appetizer, no matter what you do with these clams you’ll absolutely love them, especially with some crusty bread to mop up the juices.
I feel very accomplished. I finally forced myself to clean out all the closets in the house, the linen closet, the shoe closet and most importantly Briana’s closet. It’s amazing how much stuff a family of three can accumulate, borderline hoarding. I never considered myself to be the person who saves everything but I am not a waster either. For some reason I found this tedious task almost cleansing. I packed 3 large garbage bags worth of clothes, shoes and other items and donated everything to the goodwill. It feels good.
So how about these clams?
Whether you are a clam lover or just learning to love them, this recipe delivers and surely satisfies. It’s important to soak the clams in cold water for about 20 min before cooking to get rid of the sand, otherwise you might end up with sandy broth. I like to make toasted bread rubbed with garlic to mop up the delicious broth inside the pouches. The combination of white wine, butter, herbs and the natural juices from the clams is so good, I can drink it with a spoon.
I love fun foods. These clams are definitely in the fun food category. What’s not fun about opening up a steaming pouch of deliciousness and eat right out of it with minimal cleanup. You can throw the shells right back into the tinfoil if you please. Such a fabulous recipe for a backyard get together.
Have a fantastic week.
- 2 dozen littleneck clams, scrubbed
- 6 tbsp white wine (a little more than a ¼ cup)
- 2 tbsp Earth Balance spread (or butter)
- 1 tbsp fresh parsley, chopped
- ¼ cup chorizo, chopped (optional)
- aluminum foil
- Preheat the grill to high.
- Tear off 4 15 inch pieces of aluminum foil. Stack two sheets together for each packet and pull up the edges to form a bowl shape.
- Divide the clams evenly amongst the packets.
- Top each packet with 3 tbsp of white wine, 1 tbsp earth balance, fresh parsley and chorizo (if using).
- Gather the edges of the foil on top and seal.
- Cook on the grill about 12-15 minutes.
- Serve straight from the packet with toasted garlic bread.