Little Neck Clam Salad


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.




20 min


15 min


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