Easy Grilled Clams
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
4 dozen Florida littleneck clams, rinsed well
1/2 cup cider vinegar
1 teaspoon Florida garlic, minced
1/2 cup Florida green onions, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper, fresh ground
1/4 cup Florida tomatoes, finely chopped
- Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 minutes or until clam shells open. Check every few minutes for clams that have popped open.
- Carefully remove the open clams to an aluminum pan, reserving juices in shell.
- Serve clams in shells with melted garlic butter or vinegar sauce.
- For Vinegar Sauce: Combine ingredients in small bowl. Serve as dipping sauce for cooked clams.
Makes 4 servings.
Nutritional Information Per Serving for Grilled Clams (1/4 of recipe): Calories: 50; Calories From Fat: 10; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 45mg; Total Carbs: 3g; Protein: 10g.
Nutritional Information Per Serving for Vinegar Sauce (1/4 of recipe): Calories 23, Calories From Fat 2, Total Fat 0.23 g, Saturated Fat 0.02g, Cholesterol 0mg, Total Carbohydrate 5g, Protein 0.5g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.