- 18 littleneck clams, scrubbed
- 2 diced seeded plum tomatoes
- 1 shallot, thinly sliced
- Leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped
- A pinch of red pepper flakes
- 1 tablespoon unsalted butter (optional)
- 1/4 cup dry white wine
- 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.
- 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.
- 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.