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Ginger-and-Herb Pan-grilled Clams with Tomato Bruschetta
Photographers Tony Christie and Sean Laurenz

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

Grill large shellfish directly on the grate; put smaller varieties in an open grill basket. Some shellfish may not open fully when cooked; if they don’t open at least 1/8 inch, discard.

Recipe: Ginger-and-Herb Pan-grilled Clams with Tomato Bruschetta

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

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