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Chef with red wine glass


Yield: 6 servings 
• 36 Florida clams in the shell
• 1 10-ounce package frozen sliced Florida okra (partially thawed and separated)
• 1/2 Cup sliced Florida onion
• 1/4 cup vegetable oil
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 16-ounce can tomatoes
• 1/4 teaspoon pepper sauce
• 1/4 teaspoon fine herbs blend
• 3 cups cooked Florida rice

Wash clams thoroughly under cold running water.

Shuck clams, drain; set aside.

Cook okra and onion in vegetable oil for 5-8 minutes or until onion is soft and okra is partially cooked.

Blend in flour and salt.

Add tomatoes; cook, stirring until slightly thickened.

Add clams, pepper sauce and fine herbs; cook until the edges of the clams curl.

Serve over hot rice.

Per serving: calories 310, calories from fat 100, total fat 10g, saturated fat 1.5g, cholesterol 20mg, total carbohydrate 42g, protein 12g.

Florida Department of Agriculture and Consumer Services



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