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

Tony Christie, Sean Laurenz
Prep time 18 mins
Cook time 13 mins
Yield Makes 2 to 3 servings

Ingredients

  • 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
  • Tomato Bruschetta

How to Make It

  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.

Reprinted with permission from LIFE'S A BEACH COTTAGE: SECOND HELPINGS, MODERN MUSEUM PUBLISHING, 2008; www.MODERNMUSEUM.CO.ZA