Rhode Island Quahog Salad

Whole Ocean Clams tossed in a lemon vinaigrette with sliced red onion, roasted red peppers, black olives, celery and parsley.

Yield: 2 Servings

In a small mixing bowl, whisk together the lemon juice, sugar, Dijon mustard, salt and black pepper. Slowly whisk in the olive oil until the vinaigrette has emulsified. In a large mixing bowl, toss together the Whole Ocean Clams, red onion, roasted red peppers, black olives, celery and lemon vinaigrette. Sprinkle parsley over the top of the salad.

Ingredients

2 Cups Whole Ocean Clams

¼ Cup Red Onion, Sliced

¼ Cup Roasted Red Peppers, Sliced

¼ Cup Black Olives, Sliced

¼ Cup Celery, Sliced

2 Tbsp. Parsley, Chopped

Vinaigrette:

2 Tbsp. Lemon Juice

1 tsp. Sugar

½ tsp. Dijon Mustard

To Taste Salt & Black Pepper

¼ Cup Olive Oil

Product Codes

Sea Watch: 0731 and 0F31