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Recipe by: froylan
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See below ingredients and instructions of the recipe
---------------------------SALSA--------------------------------
1 lg Tomato, peeled, seeded 1/8 tb Freshly ground pepper
-and finely chopped 36 To 48 littleneck or
1 tb Prepared horseradish -cherrystones clams, well
2 tb Minced fresh cilantro -scrubbed
1 tb Minced shallot Crushed ice
1/4 tb Salt
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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