New England Clambake Salad

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Servings: 4 Difficulty: Intermediate
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A vibrant, fresh seafood salad featuring tender shellfish, potatoes, and corn tossed in a zesty lemon-basil dressing.
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This New England Clambake Salad is a refreshing twist on the traditional coastal classic, perfect for warm-weather gatherings or a light dinner. The dish combines tender fingerling potatoes, sweet corn, and succulent littleneck clams with a creamy, herbaceous lemon-basil dressing. The bright citrus notes cut through the richness of the seafood, while the fresh basil adds an aromatic finish. It’s an easy-to-assemble meal that brings the flavors of the seaside to your table. Serve it chilled or at room temperature for a delightful lunch, picnic side, or elegant appetizer that highlights the natural sweetness of the ingredients.

New England Clambake Salad - Country Living recipe image
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New England Clambake Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 218.5

Description

This New England Clambake Salad is a refreshing twist on the traditional coastal classic, perfect for warm-weather gatherings or a light dinner. The dish combines tender fingerling potatoes, sweet corn, and succulent littleneck clams with a creamy, herbaceous lemon-basil dressing. The bright citrus notes cut through the richness of the seafood, while the fresh basil adds an aromatic finish. It&# 226;ÂÂs an easy-to-assemble meal that brings the flavors of the seaside to your table. Serve it chilled or at room temperature for a delightful lunch, picnic side, or elegant appetizer that highlights the natural sweetness of the ingredients.

Ingredients

Directions

  1. Prepare the Lemon-Basil Dressing: In a food processor fitted with a chopping blade or in a blender, combine 1 1/4 cups packed fresh basil leaves, 1/2 cup mayonnaise, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1 chopped garlic clove, 1/4 teaspoon sugar, and 1/4 teaspoon ground black pepper.
  2. Process or blend until smooth. Thin with 1 to 2 tablespoons of water if needed to reach the consistency of salad dressing. Refrigerate while preparing the salad.
  3. Fill an 8-quart saucepot with 2 1/2 inches of water and heat to a boil over high heat.
  4. Add the fingerling potatoes to the boiling water. Cook for 12 to 15 minutes, or until the potatoes are tender but still hold their shape.
  5. Meanwhile, cut each ear of fresh yellow corn into quarters.
  6. Add the corn quarters to the pot with the potatoes during the last 2 minutes of cooking.
  7. Using a slotted spoon or strainer, remove the potatoes and corn to a large serving bowl or platter. Set aside.
  8. Drain off all but 1 inch of the cooking water from the pot. Reheat the remaining water to a boil.
  9. Add the littleneck clams to the simmering water. Cover the pot and cook for 3 minutes, or until all the shellfish have completely opened.
  10. Drain the clams very well. Discard any clams that did not open.
  11. Arrange the clams with the potatoes and corn in the large bowl or on the serving platter.
  12. Garnish with sprigs of fresh basil, if desired. Serve immediately with the Lemon-Basil Dressing on the side or tossed through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 218.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.0mg1%
Total Carbohydrate 48.2g17%
Dietary Fiber 6.2g25%
Sugars 2.3g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: clambake, salad, clams, potatoes, corn, basil, lemon, dressing, seafood, summer, picnic, new england, shellfish, healthy, light, meal, fresh, herb, side dish, lunch
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