Clams Grilled In A Foil Pouch Recipes

CLAMS GRILLED IN A FOIL POUCH

Steps:

• 1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the center, heap 18 littleneck clams, scrubbed; 2 diced seeded plum tomatoes; 1 shallot, thinly sliced; and the leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped. If desired, add a pinch of red pepper flakes. Top with 1 tablespoon unsalted butter (optional). Fold up the sides of the foil to form a pouch.
• 2. Pour 1/4 cup dry white wine over the clam mixture, and roll the top edges over several times to seal tightly, leaving plenty of room for the clams to steam.
• 3. Place the pouch on the hot grill and cook for 12 to 15 minutes, until the shells have opened. Serve immediately with grilled crusty bread.

CLAMBAKE PACKETS

Steps:

• Divide shrimp, potatoes, clams, corn and sausage on 6 pieces of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with seafood seasoning. Top with lemon slices. Fold foil around mixture, sealing tightly., Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. Open foil carefully to allow steam to escape. Discard any unopened clams.

GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER

Steps:

• Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
• Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.

CLAM BAKE FOIL POUCHES

Steps:

• EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):.
• Combine all ingredients thoroughly. Yield: 2/3 cup.
• DIRECTIONS:.
• Preheat the grill over low heat. For the foil pouches: place the pieces of foil on a flat surface. Place a piece of cheesecloth over the piece of foil. Place a dozen of the clams over each piece of cheesecloth. Continue layering with the potatoes, corn, onions, hot dogs and sausage links. Seasone with Creole Seasoning. Pour some of the beer into each pouch. Wrap each pouch up tightly and place on the grill. Cook the pouches for about 20 minutes or until the potatoes are tender and the clams open up. Discard any shells that do not open. Place each pouch on a serving plate and with a sharp knife, slice the pouch open. Drizzle each pouch with the melted butter and garnish with parsley.