Grilled Clams with Three Sauces

In saucepan combine chili sauce, cherry tomatoes, lemon juice, and adobo sauce. Bring to boiling. Reduce heat; simmer, uncovered, about 30 minutes or until very thick. Season to taste with sugar. Makes about 1-1/3 cups.

Each serving (with clams): 89 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 104 mg sodium, 4 g carbo., 0 g fiber, 15 g protein. Daily Values: 8% vit. A, 24% vit. C, 5% calcium, 89% iron.

Each serving (with clams): 196 cal., 13 g total fat (8 g sat. fat), 71 mg chol., 66 mg sodium, 3 g carbo., 0 g fiber, 15 g protein. Daily Values: 16% vit. A, 21% vit. C, 6% calcium, 89% iron.

In a bowl beat softened unsalted butter with an electric mixer on medium to high speed for 30 seconds. Beat in garlic and tarragon. Chill. To serve, place a dollop inside each grilled clam shell; splash with white wine. Makes 1/2 cup.

Each serving (with clams): 94 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 65 mg sodium, 5 g carbo., 0 g fiber, 15 g protein. Daily Values: 7% vit. A, 22% vit. C, 5% calcium, 89% iron.

In a saucepan heat cherry preserves over low heat until warmed through. Remove from heat. Stir in chives, brandy, and pepper. Makes 1/2 cup.