The acidic marinade cooks these clams, so no heat is needed. This is a wonderful refreshing salad. You can stretch the clams by adding diced raw firm-flesh whitefish to the marinade along with the clams.
Prep Time: 10 minutes
Cook Time: 3 hours,
Ingredients:
- 2 pounds shelled clams
- 2 medium sweet onions, minced
- 2 cloves garlic, crushed
- 1/3 cup olive oil
- 5 Tablespoons chopped parsley
- 2 Tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small head lettuce
- 2 hard-cooked eggs, cut into wedges
- 2 tomatoes, sliced
- Fresh dill sprigs for garnish
Preparation:
Place clams in bowl. In separate bowl combine onion, garlic, olive oil, parsley, lemon juice, salt, and pepper; pour over clams. Cover and refrigerate 2 to 3 hours. Drain clams; reserve marinade.Place lettuce leaves on large platter. Arrange marinated clams with marinade to taste on top of lettuce. Place egg wedges and tomato slices around clams. Garnish with dill sprigs and serve.
Yield: 8 servings
Source: Creative Cooking : Fish and Other Seafood by by Marian Hoffman (Ottenheimer Publishers)
Reprinted with permission.
