40 small clams (or 20 large clams)
Bull's Eye Original Barbecue Sauce
Method 1 for cooking clams:
Wash clams very well under cold water. Arrange clams on a lightly greased grill 2 to 4 inches above a solid bed of hot coals. Cook, turning once, until clams pop wide open - about 3-5 minutes. To eat clams, pluck out meat with a fork and dip in barbecue sauce.
Method 2 for cooking clams:
Wash clams very well under cold water. Arrange clams in shallow layers in a wooden steamer box. Cover with seaweed. Place box on a layer of seaweed over hot barbecue grill. Steam until the clams open. Approximately 3-5 minutes. To eat clams, pluck out meat with a fork and dip in barbecue sauce.
Yield: 2 Servings
Per serving (20 small clams and 2 tablespoons barbecue sauce): Calories 48; Fat 0.4 gms; Saturated Fat 0 gms; Cholesterol 15 mgs; Sodium 108 mgs; Carbohydrate 4.4 gms; Dietary fiber 0 gms; Sugars 3.6 gms; Protein 5.8 gms. This recipe is 7.5% fat.
Summer Tomatoes with Fresh Basil
4 cups fresh tomatoes
2 bunches of green onions
1 1/2 tablespoons good quality olive oil
1 cup balsamic vinegar
1/2 teaspoon salt
1 cup freshly chopped basil
Chop the tomatoes into small pieces. Finely slice the green onions and toss both with the chopped basil. Whisk together the olive oil, balsamic vinegar, salt and pepper. Pour over the salad mixture and let stand at room temperature for two hours, marinating. Serve.
Yield: 6 Servings
Per Serving (Including all of the marinade): Calories 74; Fat 4 gm; Saturated Fat 0.5 gm; Cholesterol 0 mgs; Sodium
194 mgs; Carbohydrate 11 gms; Dietary Fiber 2.5 gms; Sugar 7.3 gms; Protein 1.7 gms. This recipe is 48% fat.
Note: While the marinade is 48% fat, we suggest serving this dish with a slotted spoon which would greatly reduce the fat content.