Clams in Cartoccio (Grilled)

Cooking seafood in cartoccio (in a bag) is one of the easiest and most fun ways to prepare it. The technique required in this recipe is minimal: It’s all about making sure your grill is hot enough so that the clams can properly steam. New Zealand cockles or Manila clams are my choice here because they cook quickly and are the perfect size to pair with my favourite Sungold tomatoes. If your fishmonger doesn’t have either clam on hand, go for another small variety and revel in the briny deliciousness of whichever sea they came from.

¼ cup extra-virgin olive oil
4 oz pancetta, sliced 1/8” thick and cut into 1/8” pieces
2 red bell peppers, cored, seeded and cut into ¼” pieces
6 cloves garlic, thinly sliced
2-3 tsp. crushed red pepper flakes
1 cup dry white wine
½ cup fresh flat-leaf parsley, finely chopped
3 lb New Zealand cockles or small clams, such as Manilas, scrubbed
12 ripe Sungold or cherry tomatoes, halved

Preheat a grill or grill pan.

Heat oil and pancetta in a large skillet over medium heat, stirring occasionally, until pancetta begins to brown, 4-5 minutes. Add bell peppers, garlic, and pepper flakes. Cook, stirring occasionally, until peppers begin to soften, about 3 minutes. Add wine and bring to a boil. Stir in parsley and remove from heat; let cool completely.

Place six 12” squares of heavy-duty foil on a large work surface. Fold up the edges of each foil square to form a shallow bowl. Divide clams and pancetta mixture, with its liquid, evenly between foil bowls. Top each with 4 tomato halves. Bring the 4 corners of each foil packet up over the clams like a hobo sack; twist ends together and crimp edges to enclose.

Place foil packets on grill. Listen for the juices to begin bubbling, 2-3 minutes. Continue cooking 4 minutes more. Transfer packets to a large platter and serve immediately, taking care to keep your face away from the steam when opening.

Makes 6 servings.