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Yield: 6 servings


    • 36 Florida littleneck clams in-the-shell
    • 2 cups white wine
    • 1/2 cup dairy sour cream
    • 3 tablespoons Florida orange juice
    • 1 teaspoon prepared horseradish
    • 1 teaspoon grated Florida orange peel
    • 2 tablespoons caviar, red or black (garnish)
    • Rock salt


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.

Nutritional Information:
Calories 60, Calories from Fat 30g, Total Fat 4g, Saturated Fat 2.5g, Cholesterol 30mg, Sodium 110mg, Carbohydrate 2g, Protein 4g, Vitamin A 4% DV*, Vitamin C 6% DV*, Iron 6% DV*.


Florida Department of Agriculture and Consumer Services


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