Vongole Al Cartoccio: Clams Cooked In Foil
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Special equipment: 8 extra-large sheets aluminum foil
2
Preheat the oven to 400 degrees F
3
Divide the clams, garlic cloves, flat-leaf parsley, and cherry tomatoes into 4 equal portions
4
Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base
5
Lift all 4 sides up to create a container
6
Place 1 portion of clams, garlic, parsley, and tomatoes in the center
7
Drizzle with 1/4 of extra-virgin olive oil and wine
8
Season with salt and pepper
9
Make sure there is extra room in the aluminum foil container so that the clams can steam open
10
Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping
11
Repeat the above process 3 more times to create 4 individual servings
12
Place the foil packets in the oven for approximately 20 minutes to allow all the clams to fully open
13
Serve the sealed aluminum foil packages immediately
14
Allow each guest to open their own individual packages to experience all the aromas contained