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Tony Christie, Sean Laurenz Photo by: Tony Christie, Sean Laurenz

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

Coastal Living JULY 2010

  • Yield: Makes 2 to 3 servings
  • Cook time: 13 Minutes
  • Prep time: 18 Minutes


  • 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. 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.


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