Almejas con Tomates (Clams with Cherry Tomatoes)

Ingredients

• 2 pounds littleneck clams, scrubbed
• 1 pint cherry tomatoes
• ¼ cup dry white wine
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• ½ cup chopped fresh parsley
• 8 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
• + 1 more ingredients
• • 1 large lemon, sliced into 12 wedges

Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mix...

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