Maryland Garlic Clams II

Maryland Garlic Clams II

Ingredients:

1/2 cup butter

5 cloves garlic, minced

2 cups dry white wine

1 tablespoon dried oregano

1 tablespoon dried parsley

1 teaspoon crushed red pepper flakes

36 clams in shell, scrubbed

Directions:

Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in

wine, and season with oregano, parsley, and red pepper flakes.

Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open.

Serve in soup bowls, and ladle broth generously over them.

Maryland Antipasto Crab Salad

Maryland Antipasto Crab Salad

Ingredients:

12 ounces fresh lump crabmeat

1/2 cup sliced fresh mushrooms

1 small cucumber, thinly sliced

1 (6 ounce) jar marinated artichoke hearts

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1 clove garlic, crushed

1/2 teaspoon oregano

1/2 teaspoon salt

1/8 teaspoon crushed black pepper

1 tomato, cut into wedges

1/4 pound Swiss cheese, sliced and cut into triangles

Lettuce

Directions:

Drain and clean crabmeat.

Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper.

Pour over mushrooms and cucumbers and toss lightly.

Cover and refrigerate for 2 hours. Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

Serves 4