Chamorro Style Clams...........Caution on how many you eat ........Heart Attack City

2 cans coconut creme or enough to cover clams or substitut 1/2 & 1/2 , and heavy creme, ratio 1 quart 1/2 &1/2 to 1/4 quart heavy creme.

minced onion to taste

minced garlic to taste or garlic salt

johhny seasoning salt to taste

1/4 stick margarine or butter

do not forget the heat, crushed red pepper or minced jalapeno, again to taste

Cooking........place the butter or....margerine in the pot, toss in the cleaned clams, or should I say rinsed so the sand is missing, put the heat to the pot and add seasoning, onions etc, add cremes as you choose to cover the clams. Get er going good to a boil and back off the heat so as to not boil the cremes to hard, also to keep from boiling over the side. Take the stove down to a simmer for a few minutes until all the clams open and cook. Less than 10 min, so keep an eye on the clams................

Spoon some of the cremes over rice and enjoy