Yield: : 4 servings Vinegar sauce: 1⁄2 cup cider vinegar 1 tsp. garlic, minced 1⁄2 cup green onions, finely chopped 1 tsp. salt 1 tsp. black pepper, fresh ground 1⁄4 cup tomatoes, finely chopped 2- 4 dozen Florida littleneck clams, rinsed well For vinegar sauce: Combine ingredients in small bowl. Reserve. For clams: Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 minutes or until clam shells open. Check every few minutes for clams ...

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