Ingredients
36 littleneck clams in-the-shell
2 cups white wine
1/2 cup dairy sour cream
3 tablespoons orange juice
1 teaspoon prepared horseradish
1 teaspoon orange peel, grated
2 tablespoons caviar, red or black, garnish
rock salt

Preparation

Place well-scrubbed clams and wine in a large saucepan; simmer on medium heat until clams open. Remove clams from pan, let cool. With knife or spoon loosen meat and leave in shell. Combine sour cream, orange juice, horseradish and orange peel; mix well. Place 1/4 teaspoon of sauce on each clam and arrange on a tray of rock salt to serve. Place tray in the refrigerator and chill. Garnish with caviar and serve.

Yield
6 servings