Iced Clams With Horseradish Salsa - Bon Appetit Recipe
Yield: 15 servingsRecipe by luhu.jp
Ingredients:
SALSA
1 large: Tomato, peeled, seeded
1/8 tbsp: Freshly ground pepper,
-and finely chopped,
36: To 48 littleneck or,
1 tbsp: Prepared horseradish,
-cherrystones clams, well
2 tbsp: Minced fresh cilantro,
-scrubbed,
1 tbsp: Minced shallot,
Crushed ice,
1/4 tbsp: Salt,
Directions:
For salsa: Combine tomato, horse- radish, cilantro, shallot, salt and
pepper in small bowl. Cover and refrigerate at least 30 minutes and
up to 4 hours.
Open clams and discard top half of each shell. Cut clams loose from
bot. tom shells using sharp knife; leave in bottom shells. Cover
large platter with crushed ice. Set clams on top. Spoon 1 to 1 1/2 T
salsa on each clam.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp
pepper in small bowl. Cover and refrigerate at least 30 minutes and
up to 4 hours.
Open clams and discard top half of each shell. Cut clams loose from
bot. tom shells using sharp knife; leave in bottom shells. Cover
large platter with crushed ice. Set clams on top. Spoon 1 to 1 1/2 T
salsa on each clam.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp