Ingredients
Method
1.Rinse clams under cold running water; drain. Place clams in large saucepan with wine. Cover; bring to a boil. Reduce heat; simmer about 5 minutes or until shells open (discard any clams that do not open).
2.Meanwhile, heat large oiled saucepan; cook red onion and garlic over medium heat until browned lightly. Add combined juice, vinegar and oil; cook, stirring, about 2 minutes or until thickened slightly.
3.Drain clams; discard liquid.
4.Gently toss clams with tomato, green onion, coriander and red onion mixture.
