1/4 cup minced onions
1 clove garlic, minced
2 tablespoons olive oil
1 cup chicken stock
6 dozen live clams, cleaned
2 tablespoons red wine vinegar
1 tablespoon chili sauce
1 teaspoon minced fresh oregano
1 tablespoon minced fresh parsley
1/2 cup thinly sliced celery
1 tablespoon minced onions
1. In a large pot, sautй onions and garlic in oil for 2 minutes.
2. Add chicken stock and clams. Cover, bring to a boil and steam clams for 8 to 10 minutes or until all the clams are opened. Remove from heat. Lift clams from the pot, reserving stock. Remove clam meat from shells and discard shells.
3. Add vinegar, chili sauce, oregano, parsley, celery and onions to the stock and blend. Add clams, toss and refrigerate for at least 1 hour. Serve chilled on lettuce leaves.