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Servings: 8
(serving size: 6 clams and 1/4 cup salsa)


    • 1 cup fresh ripe mango -- peeled and diced
    • 1 cup unpeeled tomatoes -- seeded and diced
    • 3 tablespoons finely chopped purple onion
    • 2 tablespoons fresh lime juice
    • 1/4 teaspoon salt
    • 1/8 teaspoon crushed red pepper
    • 48 small clams in shells -- scrubbed
    • 2 tablespoons cornmeal


Combine first 6 ingredients in a bowl; stir gently.

Cover and chill.

Place clams in a large bowl, and cover with cold water.

Sprinkle with cornmeal, and let stand 30 minutes.

Drain and rinse; discard cornmeal.

Place a mesh rack on a grill rack over hot coals.

Place clams on mesh rack; cook 10 to 15 minutes or until shells open.

Discard any unopened shells.

Walla Walla Sweet Onion Marketing Committee
from Cooking Light, June 1994


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