Ginger-and-Herb Pan-Grilled Clams with Tomato Bruschetta |
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Prep Time: 18 Minutes Cook Time: 13 Minutes |
Ready In: 31 Minutes Servings: 1 |
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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 |
Directions:
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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