Foil-Pack Clams with White Wine and Herbs


Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 6 people


  • 1 1/2 cups unsalted butter, softened
  • 1/4 cup finely chopped shallot
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh chives
  • 1 1/2 tsp lime zest
  • 1 1/2 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 60 littleneck clams, with shells scrubbed clean
  • 3 lemons, quartered lengthwise
  • 6 thyme sprigs
  • 3/4 cup dry white wine


  • Stir together first 8 ingredients in a bowl until well blended
  • Preheat a grill to medium-high (400°F to 450°F). Cut 12 (12-inch) squares of heavy-duty aluminum foil. Place 6 of the foil squares in a single layer on work surface, and set aside remaining 6 squares. Place 10 clams on each of the 6 foil squares on work surface. Top each clam mound with 2 lemon wedges, 1 thyme sprig, and1/4 cup of the butter mixture. Carefully pour 2 tablespoons wine over each mound. Top each with 1 of the remaining 6 foil squares; tightly crimp all sides.
  • Place sealed foil packets on un-oiled grates. Grill, covered, until clams open, about 10 minutes, rotating halfway through grilling time. Discard any clams that do not open.
Keyword Clams, Herbs, White Wine