Some of my clams didn't open. Are they safe to eat?

No. If a clam's shell remains tightly closed after being thoroughly cooked, it was likely not alive to begin with and should be discarded.

Why do I need to use heavy-duty foil?

Heavy-duty foil is much thicker and more durable than regular foil. It is far less likely to tear or puncture on the grill grates, which would cause all the delicious, steamy broth to leak out. Double-layering it provides extra insurance.

Can I assemble the foil packets ahead of time?

You can assemble them a few hours ahead of time and keep them in the refrigerator. However, for the best result, it’s best not to assemble them too far in advance, as the salt can begin to draw moisture out of the ingredients. You can, however, prep all the components—par-boil the potatoes, chop the sausage, scrub the clams—and store them separately, making final assembly just before grilling a 5-minute job.

Clambake Foil Packets: The #1 Ultimate Easy Grilling Recipe

The Ultimate Buttery Clambake Foil Packets (Easy Grilling!)

A classic clambake made easy by cooking everything in individual foil packets on the grill. Each packet is loaded with par-cooked baby red potatoes, chunks of kielbasa sausage, littleneck clams, large shrimp, and rounds of corn on the cob. The ingredients are seasoned with Old Bay, fresh thyme, and garlic, then steamed on the grill in a buttery white wine sauce. The finished packets are served with crusty bread to soak up the flavorful broth.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 42 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling, Steaming
Cuisine: American

Ingredients

1 pound baby red potatoes, halved
Kosher salt
8 ounces kielbasa or other smoked sausage, cut into 16 chunks
12 to 16 littleneck clams, scrubbed
12 large shrimp, peeled and deveined, tails on
2 ears corn, shucked and cut into 4 rounds each
8 sprigs fresh thyme
4 cloves garlic, thinly sliced
Seafood seasoning (e.g., Old Bay), for sprinkling
3/4 cup dry white wine
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
Crusty bread, for serving

Instructions

In a medium saucepan, cover the halved potatoes with salted water by 1 inch. Bring to a simmer and cook for about 5 minutes, until they just begin to get tender. Drain well.
Prepare an outdoor grill for medium-high heat.
To make one packet, lay two 24-inch pieces of heavy-duty aluminum foil on top of each other to create a double-thick layer.
Arrange a quarter of the par-cooked potatoes, 4 kielbasa chunks, 3 or 4 clams, 3 shrimp, 2 rounds of corn, 2 sprigs of thyme, and a quarter of the sliced garlic in the center of the foil.
Season lightly with seafood seasoning and a pinch of salt. Pour 3 tablespoons of the white wine over the ingredients and dot the top with 2 tablespoons of the butter pieces.
Bring the long ends of the foil together to create a tent over the food. Fold the edges to seal tightly, then fold in the sides to create a sealed rectangular packet.
Repeat the process to make a total of 4 packets.
Place the packets on the hot grill and cover the grill. Listen for a gentle sizzling sound to ensure the heat is correct (increase heat if necessary).
Cook the covered packets for a total of 12 minutes. Add an extra minute or two if your clams are very large.
Carefully open the packets. Discard any clams that have not opened.
Serve immediately with crusty bread on the side.

Notes

Par-cooking the potatoes before adding them to the packets ensures they will be fully tender at the same time as the other ingredients.
Using a double layer of heavy-duty foil helps prevent the packets from tearing on the grill.
For food safety, it is important to discard any clams that do not open during the cooking process.
Ingredient substitutions are noted as being available on the source website.

Find it online: https://cookupjoy.com/clambake-foil-packets/