Grilled Clams in Foil

2 Freestyle Points 219 Calories

Grilled clams cooked in foil packets with zucchini and tomatoes in a garlic white wine sauce – so fast and easy, perfect to make all summer long!

Grilled Clams in Foil

Clams are tender and juicy, and taste sweetly briny. They’re easy to cook by steaming on the grill in foil packets, and are delicious eaten in or out of the shell. If you want a fast meal, this dish take about 10 minutes to make, and even less time to to clean-up!

Grilled little neck clams cooked in foil packets with zucchini and tomatoes in a garlic white wine sauce, so fast and easy, perfect to make all summer long!

When I mentioned in this Shrimp Scampi Foil Pack recipe, that I’m a 2018 Reynolds Ambassador, I had tons of requests for more foil packet recipes, including grilled clams, which I was happy to create! My youngest is an adventurous eater, and loves clams so we make them all the time. Grilling clams in foil couldn’t be easier, the steam cooks them right in the foil. I wanted this to be a meal-in-one so I added zucchini, tomatoes, garlic and white wine, this turned out delicious!! I recommend serving it with some crusty bread to sop up all the delicious garlicky broth this creates on the bottom!

When making foil packets, I prefer to use a heavy-duty foil such as Reynolds Nonstick Foil or Reynolds Wrap Heavy-Duty Aluminum Foil which are heavier gauge than standard Reynolds Wrap, so no breaking or tearing, even with heavier foods and it protects food over direct heat.

Grilled little neck clams cooked in foil packets with zucchini and tomatoes in a garlic white wine sauce, so fast and easy, perfect to make all summer long!

Tips For Making Clams

When purchasing clams, look for small hard shell clams less than two inches across, such as littleneck or cherrystones.
They are sold live, you’ll want to make sure there are no cracks in the shell. I prefer to cook them the same day I buy them.
If they aren’t open when cooked, add a few more minutes to the cook time.
Once cooked, discard any clams that don’t open.
Garlic, oil and white wine is the best liquid for steaming clams, in my opinion. If you prefer not to use wine, you can omit, there will still be plenty of liquid from the vegetables.
You can easily double or triple this recipe.

How To Make Foil Packets

Tear off a 18” sheet of foil.
Center the food on the foil sheet.
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.
Grill covered directly on the flame according to directions.
To bake in the oven, preheat oven to 425F and cook until the shells open, 8 to 10 minutes.

More Foil Packet Recipe Ideas

BBQ Chicken and Veggies
Lobster tails with butter
Mussels Marinara
Zucchini Noodles with Tomatoes
Shrimp Boil
Roasted Garlic
Clambake
Lemon-Herb Chicken
Mexican Corn

Grilled little neck clams cooked in foil packets with zucchini and tomatoes in a garlic white wine sauce, so fast and easy, perfect to make all summer long!

Shrimp Scampi Foil Packets are so fast and easy, perfect to make all summer long!

Grilled Clams in Foil

Grilled clams cooked in foil packets with zucchini and tomatoes in a garlic white wine sauce – so fast and easy, perfect to make all summer long!

Ingredients:

Reynolds Wrap Heavy-Duty Aluminum Foil
10 ounce ( 1 medium) zucchini, cut 1-inch pieces
5 cherry tomatoes, halved
1 clove garlic, sliced
3 teaspoons extra virgin olive oil
kosher salt and black pepper, to taste
20 littleneck or cherrystone clams
1 tablespoon dry white wine
crushed red pepper flakes, optional

Directions:

Preheat the grill to high heat.
Make foil packets. Tear off 4 18” sheets of Reynolds Wrap Heavy-Duty or Non-Stick Aluminum Foil.
In a medium bowl combine the zucchini, tomatoes, garlic, 2 teaspoons of the olive oil, 1/4 teaspoon salt and black pepper to taste.
Place 10 clams on the center of each foil sheet. Divide the vegetables, then top with crushed red pepper flakes. Drizzle the remaining 1/2 teaspoon over each and 1/2 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, 8 to 10 minutes. Use gloves or tongs to remove and carefully open. Eat right away!
(To bake in the oven, preheat oven to 425F and cook about 10 minutes.)

Nutrition Information

Yield: 2 servings, Serving Size: 1 packet

Amount Per Serving:
Freestyle Points: 2
Points +: 5
Calories: 219 calories
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 878mg
Carbohydrates: 13g
Fiber: 2.5g
Sugar: 2.5g
Protein: 22.5g

All images and text ©Gina Homolka for Skinnytaste

Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

posted July 16, 2018 by Gina

Imagine all the flavors of a Greek salad, but with pasta! We've got kalamata olives, tomatoes, cucumber, and feta cheese, all tossed with pasta and a lemony dressing. This salad is easy to make ahead and pack up for your next picnic.

Photography Credit: Sabrina Modelle

Packed with fresh tomatoes, peppers, and cucumbers—not to mention Kalamata olives and feta cheese—this pasta salad has all the flavor of your favorite Greek salad! The lemony garlicky dressing is also flavorful enough to stand up to olives and feta, but it doesn’t overpower the more delicately flavored ingredients such as cucumber and tomato.

Another bonus? Instead of dealing with salad greens, which get soggy the longer they sit, this version holds up way better on a picnic table.

CHOOSE ANY PASTA YOU LIKE! EVEN GLUTEN-FREE!

Feel free to use your favorite pasta shape here. I liked rotini pasta the best, but penne or farfalle could also be excellent.

I follow a gluten-free diet, so when testing this recipe, I tried it with a lentil-based pasta, regular gluten-free pasta, and a chickpea pasta. We loved the way the lentil-based pasta held together even after a few hours in the fridge, and added a hearty flavor to the salad. This one was our favorite.

Greek Pasta Salad with Feta combine the salad ingredients Gluten-Free Greek Pasta Salad make the dressing

MAKE-AHEAD GREEK PASTA SALAD

You can prep all of the ingredients for this Greek pasta salad the night before and store them in separate containers or bowls, including the salad dressing. Aside from the pasta, nothing else requires cooking—which is really nice on hot summer days.

If you prepare the pasta ahead of time, rinse the pasta to cool it off and remove some of the starch. Then, toss with a tiny bit of olive oil, transfer to a container with lid and cover it tightly. You can prepare this the day before and keep it refrigerated until you assemble the salad.

You may have some dressing left over, but it will keep well in a covered glass jar in the fridge. I’ve used this versatile dressing on salads, on fish, and to enhance the flavors of grilled veggies.

SOAKING THE ONIONS

I love the flavor of red onion, but sometimes their punchy bite can overpower a dish. A chef friend taught me a simple technique for taming raw onion. A ten-minute soak in cold, lightly salted water keeps the onions crisp and brightly flavored, yet mellows them out enough to play harmoniously with other ingredients.

OTHER PASTA SALADS TO TRY!

Greek Pasta Salad recipe serve the salad

Greek Pasta Salad Recipe

Ingredients

For the lemon olive oil dressing:

1/3 cup fresh squeezed lemon juice (from 2 to 3 lemons)
1 tablespoon lemon zest
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
1/2 cup extra virgin olive oil
1/2 teaspoon fresh oregano (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

For the pasta salad:

1 pound rotini pasta, or other pasta shape of your choice
1/2 small red onion, quartered and thinly sliced
1 red pepper, finely diced
1 pint cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1/2 cup crumbled feta
1 cucumber, quartered and sliced
1/4 cup parsley, roughly chopped
Salt and pepper to taste

Method

1 Cook the pasta and drain: Bring a large pot of heavily salted water to a boil. Add the pasta and cook pasta until al dente. Immediately rinse in cold water until the pasta is cool to the touch.

2 Soak the onions: Soak the slices of onion in cold water with a pinch of salt. After 10 minutes, drain the water from the onions.

Greek Pasta Salad with Feta soak the onions

3 Make the dressing: In a small lidded jar, shake all the dressing ingredients together. Taste and add more seasonings to taste.

Vegetarian Greek Pasta Salad combine the dressing ingredients Gluten-Free Greek Pasta Salad make the dressing

4 Assemble the salad ingredients: In a large bowl, mix together the cooled pasta, drained red onion, peppers, tomatoes, olives, feta, cucumber, and parsley. Toss gently with 1/4 cup of the lemon olive oil dressing and mix. Add more dressing, in small increments, as needed.

You may not use all of the dressing, but it stores well in the fridge for about a week. Season with salt, pepper to taste.

Greek Pasta Salad with Feta combine the salad ingredients Greek Pasta Salad recipe serve the salad

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Sabrina Modelle

Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap.

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