grilled clams in foil
grilled clams cooked in foil packets with zucchini and tomatoes in a garlic white wine sauce so fast and easy, perfect to make all summer long
reynolds wrap heavy duty aluminum foil, 1 medium zucchini, cut 1 inch pieces, cherry tomatoes, garlic, extra virgin olive oil, kosher salt and black pepper, littleneck or cherrystone clams, dry white wine, crushed red pepper flakes
- reynolds wrap heavy duty aluminum foil
 - 10 ounce 1 medium zucchini
 - cut 1 inch pieces
 - 5 cherry tomatoes
 - 1 clove garlic
 - 3 teaspoons extra virgin olive oil
 - kosher salt and black pepper
 - 20 littleneck or cherrystone clams
 - 1 tablespoon dry white wine
 - crushed red pepper flakes

- preheat the grill to high heat.
 - make foil packets.
 - tear off 2 18" sheets of reynolds wrap heavy duty or non stick aluminum foil.
 - in a medium bowl combine the zucchini, tomatoes, garlic, 2 teaspoons of the olive oil, 1/4 teaspoon salt and black pepper to taste.
 - place 10 clams on the center of each foil sheet.
 - divide the vegetables, then top with crushed red pepper flakes.
 - drizzle the remaining 1/2 teaspoon oil over each and 1/2 tablespoon wine over both.
 - bring up the long sides of the foil, so the ends meet over the food.
 - double fold the ends, leaving room for heat to circulate inside.
 - double fold the two short ends to seal the packet tight, so no steam escapes.
 - grill covered over high heat, until the clams open, 8 to 10 minutes.
 - use gloves or tongs to remove and carefully open.
 - eat right away to bake in the oven, preheat oven to 425f and cook about 10 minutes.
 - .

### Human: Generate cooking recipes. Include ingredients:
- reynolds wrap heavy duty aluminum foil
- 10 ounce 1 medium zucchini
- cut 1 inch pieces
- 5 cherry tomatoes
- 1 clove garlic
- 3 teaspoons extra virgin olive oil
- kosher salt and black pepper
- 20 littleneck or cherrystone clams
- 1 tablespoon dry white wine
- crushed red pepper flakes

 ### Assistant: The ingredients you'll need are:
- reynolds wrap heavy duty aluminum foil
- 10 ounce 1 medium zucchini
- cut 1 inch pieces
- 5 cherry tomatoes
- 1 clove garlic
- 3 teaspoons extra virgin olive oil
- kosher salt and black pepper
- 20 littleneck or cherrystone clams
- 1 tablespoon dry white wine
- crushed red pepper flakes


You can follows these steps to make the recipe:
- preheat the grill to high heat.
- make foil packets.
- tear off 2 18" sheets of reynolds wrap heavy duty or non stick aluminum foil.
- in a medium bowl combine the zucchini, tomatoes, garlic, 2 teaspoons of the olive oil, 1/4 teaspoon salt and black pepper to taste.
- place 10 clams on the center of each foil sheet.
- divide the vegetables, then top with crushed red pepper flakes.
- drizzle the remaining 1/2 teaspoon oil over each and 1/2 tablespoon wine over both.
- bring up the long sides of the foil, so the ends meet over the food.
- double fold the ends, leaving room for heat to circulate inside.
- double fold the two short ends to seal the packet tight, so no steam escapes.
- grill covered over high heat, until the clams open, 8 to 10 minutes.
- use gloves or tongs to remove and carefully open.
- eat right away to bake in the oven, preheat oven to 425f and cook about 10 minutes.
- .

