Grilled clams cooked in foil packets with zucchini and tomatoes in a garlic white wine sauce – so fast and easy, perfect to make all summer long!
Grilled Clams in Foil
Clams are tender and juicy, and taste sweetly briny. They’re easy to cook by steaming on the grill in foil packets, and are delicious eaten in or out of the shell. If you want a fast meal, this dish take about 10 minutes to make, and even less time to to clean-up!
How To Make Grilled Clams
When I mentioned in this Shrimp Scampi Foil Pack recipe, that I’m a 2018 Reynolds Ambassador, I had tons of requests for more foil packet recipes, including grilled clams, which I was happy to create! My youngest is an adventurous eater, and loves clams so we make them all the time. Grilling clams in foil couldn’t be easier, the steam cooks them right in the foil. I wanted this to be a meal-in-one so I added zucchini, tomatoes, garlic and white wine, this turned out delicious!! I recommend serving it with some crusty bread to sop up all the delicious garlicky broth this creates on the bottom!
When making foil packets, I prefer to use a heavy-duty foil such as Reynolds Nonstick Foil or Reynolds Wrap Heavy-Duty Aluminum Foil which are heavier gauge than standard Reynolds Wrap, so no breaking or tearing, even with heavier foods and it protects food over direct heat.
Tips For Making Clams
- When purchasing clams, look for small hard shell clams less than two inches across, such as littleneck or cherrystones.
- They are sold live, you’ll want to make sure there are no cracks in the shell. I prefer to cook them the same day I buy them.
- If they aren’t open when cooked, add a few more minutes to the cook time.
- Once cooked, discard any clams that don’t open.
- Garlic, oil and white wine is the best liquid for steaming clams, in my opinion. If you prefer not to use wine, you can omit, there will still be plenty of liquid from the vegetables.
- You can easily double or triple this recipe.
How To Make Foil Packets
- Tear off a 18” sheet of foil.
- Center the food on the foil sheet.
- 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.
- Grill covered directly on the flame according to directions.
- To bake in the oven, preheat oven to 425F and cook until the shells open, 8 to 10 minutes.
More Foil Packet Recipe Ideas
- BBQ Chicken and Veggies
- Lobster tails with butter
- Mussels Marinara
- Zucchini Noodles with Tomatoes
- Shrimp Boil
- Roasted Garlic
- Clambake
- Lemon-Herb Chicken
- Mexican Corn
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Would you like to see more foil packet recipes? If so, leave a comment and share some of your favorite foil packet dinners!
Grilled Clams in Foil
Ingredients
- Reynolds Wrap Heavy-Duty Aluminum Foil
- 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, omit for Whole30
- crushed red pepper flakes, optional
Instructions
- Preheat the grill to high heat.
- Make foil packets. Tear off 2 18” sheets of Reynolds Wrap Heavy-Duty or Non-Stick 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. Eat right away!
- (To bake in the oven, preheat oven to 425F and cook about 10 minutes.)
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Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
