Grilled Clams with Breadcrumbs and Pine Nuts

This post will be short and sweet. I've been hacked twice, blogger took my site down twice and restored it. So now it's back online. Now all I need to do is get cooking again. In the meantime this recipe was in my drafts probably since last grilling season. It's a shame to let it sit in drafts so I'm posting. 
These were fantastic.

Grilled Clams with Breadcrumbs and Pine Nuts

original recipe by Ina Garten
http://www.foodnetwork.com/recipes/ina-garten/grilled-clams-with-basil-breadcrumbs-recipe/index.html
adapted by There's Always Thyme to Cook

Printable Recipe

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 with the parsley and serve.