Clams Grilled In A Foil Pouch

• 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

1. 1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the center, heap
2. If desired, add
3. Top with
4. Fold up the sides of the foil to form a pouch.
5. 2. Pour
6. over the clam mixture, and roll the top edges over several times to seal tightly, leaving plenty of room for the clams to steam.
7. 3. 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.

littleneck clams, tomatoes, shallot, parsley, red pepper, unsalted butter, white wine

Taken from www.epicurious.com/recipes/food/views/clams-grilled-in-a-foil-pouch-51180200 (may not work)