Iced clams with horseradish salsa - bon appetit
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Tomato, peeled, seeded and finely chopped |
| 1 | tablespoon | Prepared horseradish |
| 2 | tablespoons | Minced fresh cilantro |
| 1 | tablespoon | Minced shallot |
| ¼ | tablespoon | Salt |
| ⅛ | tablespoon | Freshly ground pepper |
| 36 | To 48 littleneck or cherrystones clams, well scrubbed | |
| Crushed ice | ||
Directions
SALSA
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 1½ T salsa on each clam.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
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