Ginger and herb pan grilled clams with Tomato Bruschetta

By chris5863

Ingredients

• 3 /", cup d ry white wine
• lf4 cup olive oil
• 1 / 4 cup chopped fresh cilant ro
• ' / 4 cup chopped fres h parsley
• 2 tomatoes, fine ly chopp ed
• 1 large onion, fi nely chopped
• 5 garlicdoves, finely chopped
• 1 Ph-inch) piece fresh ginger, grated
• 3 dozen littleneck clams
• Tomato Bruschetta
• 6 (1f2-lnch) pieces diagonally sliced
• French bread
• 3 tablespoons extra -virqln olive oil
• 4 ripe tomatoes, seeded and chopped
• 3 green onion s, thinly sliced
• 1 tablespoon chopped fresh cilantro
• 1 garlic clove,minced
• '12 teaspoon salt
• '/4 teaspoon freshly ground black pepper

Details

Servings 2

Preparation

Step 1

1. Comb ine first 8 ingredient s in a
disposable roasting pan.
2. Place pan on gril l ove r 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.
Makes 2 to 3 servlnqs.

Tomato Bruschetta
1. Brush bot h sides of each bread slice wi th
olive oil. Grill ove r high heat (450° to 600°),
turnin g once, 2 to 3 mi nutes or until toa sted.
2.Combine tomatoes and next 5 ingredients;
toss well. Spoo n tomato mixture
evenly over bread slices. Makes 3 servings.