Grilled Clams with Garlic are as easy as can be, and, since these clams are made on the grill, there's no mess either.
4 pounds littleneck clams, scrubbed
2 tablespoons olive oil
1/2 cup dry white wine
4 cloves garlic, finely chopped
1/4 cup finely chopped fresh parsley
Crusty bread, optional
How to Make It
Preheat grill to high. Stack 2 2-foot-long pieces of heavy-duty foil on top of each other. Arrange half of clams in center of foil. Drizzle with 1 Tbsp. olive oil and 1/4 cup wine. Sprinkle with half of garlic and half of parsley. Fold up foil to seal, leaving room for clams to open up. Repeat with 2 more pieces of foil and remaining clams, oil, wine, garlic and parsley.
Grill foil packets with grill covered until clams open, 10 to 12 minutes. Open packets carefully. Transfer contents to 4 shallow bowls and serve immediately with crusty bread, if desired.
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We had never tried to cook clams. But they were available at fresh fish market on our vacation. This was so easy and delicious! We used a metal pan covered in foil, instead of foil packets, and soaked the clams 30 minutes in salt water and rinsed well before following recipe. Served with lemon wedges. Just heavenly!
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