Appetizer Clams w/ Mango Salsa
Source of Recipe
Cooking Light, June 1994, page 84
List of Ingredients
1 cup fresh ripe mango peeled and diced
1 cup unpeeled tomatoes seeded and diced
3 tablespoons finely chopped purple onion
2 tablespoons fresh lime juice
(original recipe calls for 1/4 teaspoon salt )
1/8 teaspoon crushed red pepper
48 small clams in shells scrubbed
2 tablespoons cornmeal (will not be consumed)Recipe
Combine first 6 ingredients in a bowl; stir gently. Cover and chill. Place clams in a large bowl, and cover with cold water. Sprinkle with cornmeal, and let stand 30 minutes. Drain and rinse; discard cornmeal.
Place a mesh rack on a grill rack over hot coals. Place clams on mesh rack; cook 10 to 15 minutes or until shells open. Discard any unopened shells.
|
|
member logon
