Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Wine Steamed Clams with Orange Cream Sauce (Photo below)
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Seafood-4106
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Ingredients |
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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 |
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rock salt |
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Preparation |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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