Little Neck Clam Salad

  • 35 mins
  • 12 ingredients


  • 24 little neck clams
  • 2 ribs celery hearts, sliced thinly on a bias
  • 1/2 red onion, diced
  • 1 small jar roasted red peppers, drained and chopped
  • 2 tbs minced black olives
  • 1 clove garlic, minced
  • 1 tbs fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbs fresh lemon juice
  • 2-3 tbs cooking liquid
  • kosher salt and black pepper to taste
  • 4 butter lettuce cups for serving
Little neck clams are very sweet, tender and absolutely delicious. Here is an idea for a wonderful salad.

  • Add clams to a large pot along with about 1/2 cup of water.
  • Cover pot and bring to a boil and cook for about 3 minutes or until all the clams have opened. Discard any clams that do not open.
  • Remove the clams from the pan and remove them from their shells. Reserve about 2-3 tbs of the cooking liquid.
  • Add the clams to a large glass or ceramic bowl along with all of the reserved cooking liquid and all of the other ingredients and mix well. Season with salt and pepper.
  • Cover and  refrigerate for several hours or overnight, stirring occasionally.
  • To serve divide the clam salad evenly among 4 butter lettuce cups.

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