Steamed Clams
CEDAR KEY SWEETS5
3 dozen Cedar Key Sweets* littleneck clams in the shell
1 cup dry sherry
1/2 cup chopped green onions
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1. Wash clams thoroughly under cold running water and set aside.
2. Place sherry, green onions, garlic and ginger in a large saucepan. Simmer
on medium heat for 3 minutes.
3. Add clams and cover. Simmer until clams open, removing clams to a
large bowl as they fully open.
4. Simmer remaining liquid until it is reduced to 3/4 cup. Pour the liquid
over the clams and serve. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Mini Cucumber Cups with Smoked
Salmon Cream Cheese
MASTRONARDI PRODUCE5
8 ounces smoked salmon
4 ounces cream cheese, softened
1 tablespoon prepared horseradish
1/2 teaspoon lemon juice
10 Sunset* mini cucumbers
Salt and white pepper
Finely chopped fresh chives
1. Place salmon, cream cheese, horseradish and lemon juice in a food
processor and blend until smooth. Adjust seasoning.
2. Transfer salmon cream cheese into a piping bag and set aside.
3. Remove the ends of the cucumbers. Slice cucumbers into 1-inch rounds.
Using a melon baller, scoop out seeds 3/4 of the way down, leaving a “bottom”
intact. Sprinkle the insides lightly with salt and pepper.
4. Pipe salmon cream cheese into the cucumber rounds. Sprinkle with
chives and chill until serving time. Makes 6 servings.
Brands may vary by region; substitute a similar product.
