How to make it

  • Make foil baskets - three layers of foil at bottom and ensure they do not leak on the sides. You will need to judge the size of your baskets based on the size of your grill - don't make them too big. Alot 10 medium clams in each or 15 small in each.
  • Wash clams - discard any which are broken or already open
  • Heat your grill - use a high heat to start
  • Fill foil baskets with 2 parts white wine, 1 part water and 1 part red wine
  • Coursely chop parsley
  • Add to grill and let liquid begin to bubble (not a full boil) - watch - takes only a few minutes
  • Add clams to the baskets, fresh parsley, butter and Cracker pepper
  • Close foil baskets - reduce heat to med-high
  • Stir occasionally and gently (don't puncture the tin foil - you will have stinky mess tomorrow . . . )
  • Once clams are open in each basket, dump to your favorite serving bowl
  • Serve melted butter on side

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