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Easy Grilled Florida Clams

1 Min Read
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FM Staff

Yield: : 4 servings

Vinegar sauce:
1⁄2 cup cider vinegar
1 tsp. garlic, minced
1⁄2 cup green onions, finely chopped
1 tsp. salt
1 tsp. black pepper, fresh ground
1⁄4 cup tomatoes, finely chopped
2- 4 dozen Florida littleneck clams, rinsed well

  1. For vinegar sauce: Combine ingredients in small bowl. Reserve.

  2. For clams: 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 and/or vinegar sauce.

Recipe and photo from the Florida Bureau of Seafood and Aquaculture Marketing


About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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