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Add a photoServings: 4
Ingredients
- 2 doz Oysters
- 2 doz Razor clams
- 2 Tbsp. Minced fresh jalapeno peppers
- 1/2 c. Red wine vinegar
- 2 Tbsp. Sugar
- 1 tsp Salt
- 2 Tbsp. Finely-minced red onion
- 6 x Mint leaves cut chiffonade
- Â Â Rock salt
Directions
- Preheat grill or possibly barbecue. Scrub and clean oysters and razor clams and drain.
- In a small mixing bowl, place minced peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook till shells open. Remove and place on platter covered with rock salt. Place dipping sauce in center and serve with cocktail forks.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Barbecued Oysters And Razor Clams With Spicy Chili Vinegar Dipping Sauce".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 12 | 15% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 734mg | 31% |
| Potassium 129mg | 4% |
| Total Carbs 11.65g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.7g | 4% |
| Protein 4.48g | 7% |
