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

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

Preparation

1. 1. Combine first 8 ingredients in a disposable roasting pan.
2. 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.