Ginger And Herv Pan-Grilled Clams With Tomato Bruschetta

• CLAMS
• 3/4 cup dry white wine
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 2 tomatoes, finely chopped
• 1 large onion finely chopped
• 5 garlic cloves, finely chopped
• 1 1/2-inch piece of ginger, grated
• 3 dozen littleneck clams
• TOMATO BRUSCHETTA
• 6 1/2 pieces of diagonally sliced French bread
• 3 tbsp extra virgin olive oil
• 4 ripe tomatoes, seeded and chopped
• 3 green onions, thinly sliced
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

1. CLAMS
2. 1. Combine first 7 ingredients in a disposable roasting pan.
3. 2. Place pan on grill over high heat (450-600 degrees) for five minutes or until liquid comes to a boil. Stir in clams; cover with a sheet pan. Grill 8-10 minutes or until clams open. (Discard any that do not.) Serve immediately with tomato bruschetta or grilled French bread.
4. TOMATO BRUSCHETTA
5. 1. Brush both sides of each bread slice with olive oil. Grill over high heat (450-600 degrees) turning once, 2-3 minutes or until toasted.
6. 2. Combine tomatoes and next 5 ingredients, toss well. Spoon tomato mixture evenly over bread slices.

white wine, olive oil, fresh cilantro, tomatoes, onion, garlic, ginger, littleneck clams, tomato bruschetta, bread, extra virgin olive oil, tomatoes, green onions, garlic, salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/ginger-and-herv-pan-grilled-clams-with-tomato-bruschetta-52860861 (may not work)