A rich and delightful barbecued entree that requires no clean up. Making these Clam, Bacon, and Little Potato Foil Packs will become one of your family’s entertaining dishes this summer.
- Aluminum foil
- Large pan
- 12 to 14 clams
- 1.5 lbs Little Potatoes
- 1 Tbsp butter
- (To taste) salt and pepper
- 12 slices thick sliced bacon, cooked saving a small amount of fat in the pan (about 1 tsp)
- 5 to 6 green onions, chopped
- 2 tsp garlic, minced
- 8 oz white wine
- (For grilling) heavy duty barbecue foil
- (To serve) melted butter
- (For dipping) French bread
Make four foil packets using about 2" x 2" of foil, set aside.
Cook the potatoes in the same large pan as the bacon with 1 tsp. of reserved bacon fat and one tablespoon butter. Start off medium low with the lid on for about 10 minutes as the potatoes cook, remove the lid and increase the heat cooking them until brown and just fork tender. Season with salt and pepper.
Heat the barbecue to medium (about 375 °F).
Divide the clams and the potatoes per package. Add three slices bacon, crumbled and one-quarter of the green onions to each package. Sprinkle with freshly ground pepper. Create packs with the foil bringing up the sides. Mix the wine and garlic together and add a quarter of it to each package. Fold the pack up tightly being careful not to puncture the foil.
Put the packages on the grill. Close the lid and for 10 to 12 minutes. Shake each pouch after seven minutes. Serve immediately with drizzled butter and bread for dipping.