3 dozen Clams (prefer little neck or small steamers)
White (2 cups) and Red wine (1 cup) - Cooking wine is fine, I usually have some left over table wine which is good. White should be dry and the red should be a burgundy cooking wine or cabernet.
Red/White and Black pepper
Fresh italian parsley
2 cups water
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