Ginger and Herb Clams with Tomato Bruschetta

By contessawannabe

Ingredients

• Clams
• 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
• 6 (1/2-inch) pieces diagonally sliced French bread
• 3 tablespoons extra-virgin olive oil
• 4 ripe tomatoes, seeded and chopped
• 3 green onions, thinly sliced
• 1 tablespoon chopped fresh cilantro
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Clams
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.

Bruschetta
1. Brush both sides of each bread slice with olive oil. Grill over high heat (450° to 600°), turning once, 2 to 3 minutes or until toasted.

2. Combine tomatoes and next 5 ingredients; toss well. Spoon tomato mixture evenly over bread slices.