Florida Clam Scampi with Fettuccine

4 tablespoons butter
2 tablespoons olive oil
4 Florida garlic cloves, minced
2 pounds Florida hard clams, rinsed well
1⁄2 cup fresh Florida parsley, chopped
2 teaspoons Florida lemon juice
salt to taste
pepper to taste
1⁄2 cup dry white wine
1⁄4 cup sun-dried tomatoes
1 large Florida tomato, diced
8 ounces spinach fettuccine, cooked

Melt butter with oil in a skillet over medium heat. Add garlic, cook and stir 1 minute. Add clams, cook and stir 5 minutes. Add parsley, lemon juice, salt, pepper and wine. Cook 2 minutes, stirring occasionally, until clams open. Stir in tomatoes and serve over fettuccine.

Yield: 4 servings

Easy Grilled Clams

2-4 dozen Florida little neck clams, rinsed well

Vinegar Sauce

1⁄2 cup cider vinegar
1 teaspoon Florida garlic, minced
1⁄2 cup Florida green onions, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1⁄4 cup Florida tomatoes, finely chopped

Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 minutes or until clam shells open. Check every few minutes for clams that have popped open. Carefully remove the open clams to an aluminum pan, reserving juices in shell. Serve clams in shells with melted garlic butter or vinegar sauce.

Yield: 4 servings

Vinegar Sauce

Combine ingredients in small bowl. Serve as dipping sauce for cooked clams.
Yield: 4 servings