Clams Steamed in Aluminum Foil
Clams baked in sealed foil pockets cook in their own briny liquor, with nothing to watch and no pot to scrub afterward. The celery, onion, bell pepper and garlic soften in that steam, while parsley, thyme and a generous half cup of lemon keep the juices sharp. The double layer of foil and the roomy, tightly crimped edges matter most here. Open the packets at the table and drink the broth.
Instructions
Heat the oven to 450°F (230°C). Scrub the clams under cold water so no grit clings to the shells.
Cut four squares of aluminum foil, each about 18 inches across. Fold each square into a double-layered pocket so the juices cannot leak through a single thin sheet.
Divide the clams, celery, onion, bell pepper, garlic, parsley, thyme and lemon among the pockets.
Fold the edges up and over so the pocket has plenty of room inside for the clams to open. Fold the sealed edges tightly several times so no steam escapes.
Bake for 15 to 25 minutes. The clams are ready when the shells have opened in the sealed pockets.
Open the pockets carefully, since hot steam will escape. Eat straight from the foil or tip everything onto a plate, juices included.
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