Clams are a versatile seafood that can be used in a variety of recipes. Just ask our amateur chefs in the area. Many of them are tweaking right now their favorite clam dish in anticipation of entering the 6th Annual Cultured Clam Cook-off. The winners are awarded distinguishing plaques and bragging rights for the best clam recipes. This popular event is held in conjunction with Clamerica Celebration on the 4th of July. The Main Pavilion in Cedar Key`s City Park is the venue. All of the clams used are farm raised in the coastal waters nearby Cedar Key. Farmed shellfish are rated as a "best food choice" by sustainability experts because they are great for the environment and serve an important role in preserving healthy coastal waters. Farmed clams are an inexpensive, nutritious and delicious seafood that are good for the environment too! In last year`s event, thirteen clam dishes were entered from amateur chefs as far away as Fort Myers. With only 10 points separating the top six dishes, the results were as follows: 1st place to Sue Boda from Tampa for her Garlic Roasted Clam Dip, 2nd place to Pat Deas for her Pesto Clam and Pasta Stuffed Tomatoes (Pat, keep trying, you were only a point away from the top prize last year!), and 3rd place to Sue Colson for her Clams Kalamata. Honorable mentions went to Pat Deas for her Clam Pot Sticken with Ginger Glaze, Julie Norton for her Bruschetta with Clam Ragu, and Dotti Hydue from Morriston for her Stuffed Clams with Cilantro Pesto. The piece de resistance is after the judging when the crowd samples all the dishes! So sharpen your culinary skills and plan to enter this year`s Cook-off. Dishes should be submitted to the City Park by 11:15 AM with judging beginning at 11:30 AM. For more information about the Cook-off and the 6th Annual Clamerica Celebration, go to www.cedarkey.org. | 
