Quahog Antipasto

• From: National Fisheries Institute

Ingredients

• 5 1 oz can clams

• 1 pint grape tomatoes, halved

• 1 pint mixed pitted olives, rough chopped

• 1/2 cup basil, sliced

• 2 cloves garlic, minced

• 2 Tbs Italian spices

• 1/2 cup extra virgin olive oil

• shaved hard cheese or crumbled soft cheese

Clams, grape tomatoes, and olives make an interesting side dish or pre-meal appetizer.

Directions

• Drain juice from clams and reserve for future recipes. Mix all ingredients together in a bowl except for the cheese. Marinate for at least 2 hours. Serve on a large platter and garnish with cheese.