Yield: : 4 servings
1⁄2 cup cider vinegar
1 tsp. garlic, minced
1⁄2 cup green onions, finely chopped
1 tsp. salt
1 tsp. black pepper, fresh ground
1⁄4 cup tomatoes, finely chopped
2- 4 dozen Florida littleneck clams, rinsed well
For vinegar sauce: Combine ingredients in small bowl. Reserve.
For clams: 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 and/or vinegar sauce.
Recipe and photo from the Florida Bureau of Seafood and Aquaculture Marketing