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Yield: 3½ cups


    •  3 dozen Florida littleneck clams, steamed and removed from the shells (Reserve juice from steamed clams)
    •  1/4 cup Florida blue crab meat
    •  8 ounces cream cheese, softened
    •  1/2 cup reserved Florida clam juice (add water to juice to make 1/2 cup)
    •  1/4 cup minced Florida onion
    •  2 tablespoons grated Romano cheese
    •  1 teaspoon minced Florida garlic
    •  1 teaspoon Florida lime juice
    •  1 loaf round bread


Wash clams thoroughly under cold running water and set aside.
Combine all ingredients except bread.
Chill for at least one hour.
Hollow out center of the bread loaf to hold clam mixture.
Serve with cut fresh vegetables or crackers.

Nutritional Information:
Calories 25, Calories from fat 15, Total fat 2g, Saturated Fat 1g, Cholesterol 10mg, Sodium 40mg, Carbohydrate 0g, Protein 1g, Vitamin A 2% DV*, Vitamin C 0% DV*, Calcium 2% DV*, Iron 0% DV*.
Nutritional value based on one tablespoon.


Florida Department of Agriculture and Consumer Services

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