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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Wine Steamed Clams with Orange Cream Sauce

    (Photo below)
Seafood-4106
Ingredients  
36 littleneck clams in-the-shell
2 cups white wine
1/2 cup dairy sour cream
3 tablespoons orange juice
1 teaspoon prepared horseradish
1 teaspoon orange peel, grated
2 tablespoons caviar, red or black, garnish
  rock salt
 
Preparation  

Place well-scrubbed clams and wine in a large saucepan; simmer on medium heat until clams open. Remove clams from pan, let cool. With knife or spoon loosen meat and leave in shell. Combine sour cream, orange juice, horseradish and orange peel; mix well. Place 1/4 teaspoon of sauce on each clam and arrange on a tray of rock salt to serve. Place tray in the refrigerator and chill. Garnish with caviar and serve.

Yield
6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Wine Steamed Clams with Orange Cream Sauce

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