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.
RecipeSavants.comLots 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, RecipesSeafoodAmericanLittle Neck Clam SaladPT30MServes 4
Ingredients:
24 Little Neck Clams2 Stalks Celery Hearts0.5 Red Onion1 Small Jar Roasted Red Peppers2 Tablespoons Black Olives1 Clove Garlic1 Tablespoon Fresh Parsley0.25 Cup Extra-Virgin Olive Oil3 Tablespoons Fresh Lemon Juice3 Tablespoons Cooking Liquid0.125 Teaspoon Kosher Salt & Ground Black Pepper4 Butter Lettuce CupsIn 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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