Ingredients
10ozzucchini,cut into 1-inch pieces
5cherry tomatoes,halved
1garlic clove,sliced
3tspextra virgin olive oil
kosher salt and black pepper,to taste
20littleneck clams,or cherrystone clams
1tbspdry white wine,omit for Whole30
red pepper flakes,crushed, optional
Preparation
Preheat the grill to high heat.
Make foil packets. Tear off 2 18-inch sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil.
In a medium bowl, combine the zucchini, tomatoes, garlic, 2 teaspoons of olive oil, ¼ teaspoon salt, and black pepper to taste.
Place 10 clams on the center of each foil sheet. Divide the vegetables then top it with crushed red pepper flakes.
Drizzle the remaining ½ teaspoon oil over each and ½ 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 for 8 to 10 minutes.
Use gloves or tongs to remove and carefully open. Eat right away!
