STEAMED CLAMS

2 dozen Florida littleneck clams in shell
1 cup dry sherry
1⁄2 cup Florida green onions, chopped
2 tsp. garlic, chopped
2 tsp. fresh Florida ginger, grated

Wash clams thoroughly under cold running water and set aside. Place all ingredients except clams in a large sauce pan. Simmer on medium heat for three minutes; add clams and cover. Simmer until clams open wide; transfer clams to a large bowl. Pour liquid over clams and serve.

Yield: 4 servings.

CLAMS IN BASIL GARLIC PASTA

2 dozen Florida littleneck clams in shell
2 cups Florida tomatoes, diced
3⁄4 cup Florida green onions, chopped
1⁄2 cup fresh basil, finely chopped
1 Tbsp. garlic, finely chopped
1 Tbsp. olive oil
1⁄2 tsp. black pepper
2 cups tri-color pasta, cooked

Wash clams thoroughly under cold running water and set aside. Combine tomatoes, onion, basil, garlic, oil and pepper in a large sauce pan. Place clams on top of mixture and simmer on medium heat until clams open wide. Add pasta and mix thoroughly.

Yield: 6 servings

CLAMS CASINO

2 dozen Florida littleneck clams in shell
2 Tbsp. olive oil
1 Tbsp. butter
1 cup Florida onion, chopped
2 cloves garlic, chopped
1 cup bread crumbs
4 slices crisp cooked bacon, crumbled
2 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil

Wash clams thoroughly under cold running water. Place on baking sheet and bake at 350 degrees, until shells open; discard any that remain closed. Remove clam meat and chop. Discard half the shells. Sauté onion in garlic and butter until soft. Remove from heat and cool. Add bread crumbs, bacon, Parmesan cheese and chopped clams to onion mixture; mix well. Fill shells with clam mixture and drizzle tops with olive oil. Bake in pre-heated oven at 450 degrees for seven minutes or until lightly browned.

Serve immediately.
Yield: 4 serving.