Grilled Clams in Foil

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Cherry tomatoes

  Red, ripe, raw, year round average

  6 cherry tomato or 102g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Clam

  Mollusks, mixed species, raw

  20 medium or 290g

• White wine

  Alcoholic beverage, table

  ½ fl oz or 15g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Preheat the grill to high heat. Tear off an 18-inch sheets of heavy-duty or non-stick aluminum foil for each serving being prepared.
2. In a medium bowl, combine the zucchini, tomatoes, garlic, two-thirds of the olive oil, salt, and black pepper to taste.
3. Divide the clams and vegetables, placing them in the center of each foil sheet. Top each packet with crushed red pepper flakes and drizzle with the wine and remaining oil.
4. 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.
5. Grill covered over high heat until the clams open, about 8 to 10 minutes. Use gloves or tongs to remove and carefully open. Serve hot.

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