Vongole al Cartoccio: Clams Cooked in Foil

TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 2 pounds/914 g fresh clams, cleaned
  • 2 cloves garlic, thinly sliced
  • Bunch fresh flat-leaf parsley, chopped
  • 12 cherry tomatoes, halved
  • 8 tablespoons/118 ml extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 cup/235 ml white wine
    • Special equipment: 8 extra-large sheets aluminum foil.
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      Preheat the oven to 400 degrees F.

      Divide the clams, garlic cloves, flat-leaf parsley, and cherry tomatoes into 4 equal portions.

      Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place 1 portion of clams, garlic, parsley, and tomatoes in the center. Drizzle with 1/4 of extra-virgin olive oil and wine. Season with salt and pepper. Make sure there is extra room in the aluminum foil container so that the clams can steam open. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.

      Repeat the above process 3 more times to create 4 individual servings. Place the foil packets in the oven for approximately 20 minutes to allow all the clams to fully open. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.

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