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Easy Grilled Clams
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 8 Min.
Cook Time: 15 Min.
What you need:
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2 - 4 dozen Florida littleneck clams, rinsed well

For vinegar sauce:
1/2 c. cider vinegar
1 tsp. Florida garlic, minced
1/2 c. Florida green onions, finely chopped
1 tsp. salt
1 tsp. black pepper, fresh ground
1/4 c. Florida tomatoes, finely chopped
What to do:
1. Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 min. or until clam shells open. Check every few minutes for clams that have popped open.
2. Carefully remove the open clams to an aluminum pan, reserving juices in shell.
3. Serve clams in shells with melted garlic butter or vinegar sauce.

* Nutritional information does not include suggested side dishes.

For vinegar sauce:
1. Combine ingredients in small bowl. Serve as dipping sauce for cooked clams.

Vinegar sauce: nutritional information per serving: Calories 23, Calories From Fat 2, Total Fat 0.23 g, Saturated Fat 0.02g, Cholesterol 0mg, Total Carbohydrate 5g, Protein 0.5g

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Serve with:
Grilled corn and garlic bread and a tossed salad.
Wine pairings:
Chardonnay, Chardonnay-Semillon, Chenin Blanc
Nutritional information:
Calories: 50;   Calories From Fat: 10;   Total Fat: 1g;   Saturated Fat: 0g;   Cholesterol: 45mg;   Total Carbs: 3g;   Protein: 10g;  
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