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

Tony Christie, Sean Laurenz

Yield: Makes 2 to 3 servings
Recipe from Coastal Living

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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
  • Tomato Bruschetta


  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.
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