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Grilled Oysters and Clams Napoli
Chef Vincenzo Barone, Villa Barone, Collingswood

Servings: 4  
4 – 5 dozen assorted Jersey oysters & clams

Chili Dipping Sauce

2 tablespoons of chopped fresh jalapeno peppers
½ cup of red wine vinegar
2 tablespoons of sugar
1 tablespoon of salt
2 tablespoons of finely chopped red onion
6 mint leaves cut in fine strips


Combine all above ingredients in a bowl. Place all shellfish on grill, and cook until shells open. Serve with dipping sauce.

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