Grilled clams in white wine

Ingredients:

• 4.5 - 5.5 kg (approximately 100 pieces) of small mollusks, washed with a brush
• 4 shallots, thinly sliced
• 8 cloves garlic, thinly sliced
• 0.5 cup chopped fresh parsley
• 2 cups of white wine
• 280 g unsalted butter, chopped
• Thyme sprigs, for serving

Preparation:

1. Preheat the grill to medium heat. Make foil parcels: Tear off twenty 20-inch (50-cm) pieces of heavy-duty foil. For each parcel, stack two sheets of foil and lift the edges to form a bowl; place about 10 clams in each parcel.
2. Evenly distribute the shallots, garlic, and parsley among the parcels. Drizzle each portion with about 3 tablespoons of white wine and 2 tablespoons of butter; season with salt and pepper. Gather the edges of the foil at the top and seal the parcels.
3. Place the wraps on the grill and cook for 10-12 minutes, or until the shells open. Discard any unopened clams. Serve directly in the foil wraps, garnished with thyme sprigs.