WHITE WINE-STEAMED CLAMS

White Wine-Steamed Clams image

Provided by Marc Murphy

Time 25m

Yield 10 servings

Number Of Ingredients 8

10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed
4 shallots, thinly sliced
8 cloves garlic, thinly sliced
1/2 cup chopped fresh parsley
2 cups white wine
2 1/2 sticks unsalted butter, sliced
Kosher salt and freshly ground pepper
Thyme sprigs, for garnish

Steps:

Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.