CLAMS WITH MANGO SALSA
Servings: 8
(serving size: 6 clams and 1/4 cup salsa)
Ingredients:
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
Instructions:
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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