Place clams and wine in a large saucepan; simmer,
covered, over medium heat until the clams open.
Remove the clams from the pan; let cool. With a knife
or spoon, loosen the clam meat and leave in the shell.
In a small bowl, combine sour cream, orange juice,
horseradish and grated orange peel; mix well.
Place 1/4 teaspoon of sauce on each clam and arrange
on a serving tray. Set the tray in the refrigerator and
chill for 1 hour.
Garnish with orange slices and serve. Makes 6 servings.
Brands may vary by region; substitute a similar product.
36 Cedar Key Sweets*
farm-raised clams,
scrubbed
2 cups white wine
1/2 cup dairy sour cream
3 tablespoons
orange juice
1 teaspoon prepared
horseradish
1 teaspoon grated
orange peel
Orange slices, for garnish
Wine-Steamed Clams
with Orange Cream Sauce
Cedar Key Aquaculture Farms
1 cup fresh lime juice
1 large tomato, diced
1 small red onion, diced
2 bunches cilantro, leaves
roughly chopped
2 jalapeños, finely
chopped
1 1/2 teaspoons salt
1/2 teaspoon crushed
red pepper
1 1/2 pounds halibut, cut
into 1/4-inch cubes
1 cup Seald Sweet* tangerine
sections, diced
1 cup Seald Sweet*
red grapefruit
sections, diced
2 tablespoons extra-virgin
olive oil
Sliced avocado, for serving
Tortilla chips or tostados,
for serving
Halibut Grapefruit Tangerine Ceviche
Seald Sweet
3/4 cup fresh tangerine
juice (about 3 Seald
Sweet* tangerines)
In a bowl, combine tangerine juice, lime juice,
tomatoes, onions, cilantro, jalapeños, salt and red
pepper. Mix until well blended.
Add halibut to the mixture and toss gently. Stir in
diced tangerine and grapefruit. Cover and refrigerate
for at least 2 hours but no longer than 12 hours.
Serve in tall martini glasses with a sprinkle of olive oil
on top. Place the glasses on a serving plate full of
avocado slices and tortilla chips or tostados.
Makes 10-12 servings.
Tip: Tilapia, cod or other white fish can be used for
this recipe.
Brands may vary by region; substitute a similar product.
