Clams in foil – Wine and Herbs

Clams in foil with Wine and Herbs

1/2 dz. – Clams ( cherrystone or littleneck clams work best), the larger the clam the more time it will take to cook.
splash – White wine (dry)
pinch – Oregano (fresh,chopped)
pinch – Basil (fresh,chopped)
pinch – Parsley (fresh,chopped)
pinch ea. – Salt and Black Pepper
2 to 3 ea. – Pads of Butter
1 clove – Garlic(fresh,chopped)
1 1/2 tbls. – Yellow onions (diced)
juice of – Half of a Lemon

PROCEDURE:
Wash clams thoroughly under cold water ( discard any open clams that don’t close if squeezed).
Triple up sheets of foil, big enough to fit clams. Add remaining ingredients and seal top and ends of foil.
Preheat the grill until the coals are gray to white. Place foil packs on grill and cook until clams have all opened wide, about 20-30 min.. Open top of foil (discard any unopened clams) and serve.

Tags: grilling, Healthy cooking, Seafood