It was Mr. Spurgeon, I believe, who used to say to young men – “If you can do anything else do it. If you can stay out of the ministry, stay out of the ministry.” I would certainly say that without any hesitation whatsoever. I would say that the only man who is called to preach is the man who cannot do anything else, in the sense that he is not satisfied with anything else. This call to preach is so put upon him, and such pressure comes to bear upon him that he says, “I can do nothing else, I must preach.”

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Appetizers, Seafood, Low fat	8	Servings

INGREDIENTS

1	c	Dry white wine
2	tb	Garlic; finely chopped
3/4	ts	Crushed red pepper
3	lb	Clams; scrubbed
1/3	c	Chopped fresh cilantro

INSTRUCTIONS

Bring wine, garlic and red pepper to boil in large pot. Add clams, cover
and steam until clams open, about 8 minutes. Discard any clams that do not
open. Using tongs, transfer clams to bowl. Add cilantro to cooking liquid.
Season with salt and pepper. Pour liquid over clams. Serve with bread.
Per serving: 149 Calories; 2g Fat (12% calories from fat); 22g Protein; 5g
Carbohydrate; 58mg Cholesterol; 97mg Sodium
Suggested Wine: Vin Gris de Cigare - Bonny Doon Vineyard
NOTES : Serve with plenty of crusty French bread for soaking up the broth.
Recipe by: Bobby Flay
Posted to EAT-L Digest  by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Sep 9,
1997

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