Clams Antipasto
- 1-15 oz. can Whole Ocean Clams
- 1 Tbsp. garlic powder
- 1 tsp. ground black pepper
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 1/4 c. olive oil
- 1/4 c. lemon juice
- Combine Whole Ocean Clams with spices, oil and lemon juice in a shallow bowl.
- Stir to blend ingredients.
- Refrigerate for 3 hours.
- Arrange as an antipasto plate.