Wine Steamed Clams with Orange Cream Sauce: Seafood and Aquaculture

Wine Steamed Clams with Orange Cream Sauce

(Photo below)

Seafood-4106

Ingredients

36	littleneck Florida 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 Florida orange peel, grated
2	tablespoons caviar, red or black, garnish
	rock salt

Preparation

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.

Yield
6 servings

Nutritional Value Per Serving
Calories 60, Calories From Fat 30, Total Fat 4g, Saturated Fat 2.5g, Cholesterol 30mg, Total Carbohydrates 2g, Protein 4g

Look for "Fresh from Florida" ingredients at your local store.

Wine Steamed Clams with Orange Cream Sauce