Florida Seafood Recipe

(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

Wine Steamed Clams with Orange Cream Sauce