original recipe by Ina Gartenadapted by There's Always Thyme to Cook
1 cups panko bread crumbs
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
4 sun-dried tomato halves in oil, drained and coarsely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup pine nuts
salt and freshly ground black pepper, to taste
24 littleneck clams, scrubbed clean
1 1/2 tablespoons melted butter
Heat your grill.
On medium-high heat in a skillet, heat the oil and lemon juice with the garlic. Add the breadcrumbs and pine nuts and stir occasionally. When the crumbs start to brown, add the salt, pepper and chopped tomatoes. Stir, making sure the crumbs don't burn. When they are golden brown remove them from the heat and place them in a serving bowl.
When the grill is hot, place the clams in 1 layer on a foil pan or directly on the grill. Close lid and allow the heat to open the clams. They'll open gradually at first, then pop-open wide when they're done. Any that don't open discard. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, sprinkle the parsley and serve.