Ginger-and-Herb Pan-Grilled Clams with Tomato Bruschetta

Coastal Living
Ginger-and-Herb Pan-Grilled Clams with Tomato BruschettaRecipe
Tony Christie, Sean Laurenz
Makes 2 to 3 servings


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3/4 cup dry white wine
1/4 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tomatoes, finely chopped
1 large onion, finely chopped
5 garlic cloves, finely chopped
1 (1/2-inch) piece fresh ginger, grated
3 dozen littleneck clams


Prep: 18 Minutes
Cook: 13 Minutes

1. Combine first 8 ingredients in a disposable roasting pan.

2. Place pan on grill over high heat (450° to 600°) for 5 minutes or until liquid comes to a boil. Stir in clams; cover with a sheet pan. Grill 8 to 10 minutes or until clams open. (Discard any that do not.) Serve immediately with Tomato Bruschetta or grilled French bread.

Created date

June 2010