Lots of tangy lemon, black olives, roasted red peppers, fresh parsley, celery hearts and butter lettuce are combined to create this incredible little neck clam salad. Serve with a glass of cream ale for a simple lunch. Smart Recipes, American Recipes, Seafood Recipes, Recipes Seafood American Little Neck Clam Salad Little Neck Clam Salad Recipe | RecipeSavants.com PT30M Serves 4 Ingredients: 24 Little Neck Clams 2 Stalks Celery Hearts 0.5 Red Onion 1 Small Jar Roasted Red Peppers 2 Tablespoons Black Olives 1 Clove Garlic 1 Tablespoon Fresh Parsley 0.25 Cup Extra-Virgin Olive Oil 3 Tablespoons Fresh Lemon Juice 3 Tablespoons Cooking Liquid 0.125 Teaspoon Kosher Salt & Ground Black Pepper 4 Butter Lettuce Cups In a large pan, add clams and 1/2 cup of water. Cover the pan and bring to a boil. Cook for about 3 minutes or until all the clams are opened. Discard any clams that are not opened. Transfer clams to a large plate and remove from their shells. Reserve about 2-3 tablespoons of cooking liquid. In a large glass bowl, place clams, reserved cooking liquid and remaining ingredients and mix well. Refrigerate, covered for several hours or overnight, stirring occasionally. Divide clam salad into 4 butter lettuce cups and serve.

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