Clam Salad Recipe

Name: Clam Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unseasoned rice wine vinegar; 1 tablespoon granulated sugar; 1 1/2 teaspoons kosher salt; 1 cup vertically sliced red onion (about 1 small); 20 littleneck clams, scrubbed; 1 cup peeled, seeded, and diced English cucumber (about 1 small); 1/2 cup loosely packed fresh cilantro leaves; 1/4 cup hazelnuts, toasted and roughly chopped; 1 tablespoon hazelnut oil; 1 tablespoon sliced fresh mint leaves (about 12 leaves); 2 teaspoons Espelette pepper; 1 teaspoon sea salt; 1 large Cara Cara orange, segmented; 1 medium-size pink grapefruit, segmented; 1/4 cup fresh lime juice, divided (from 1 large lime); 3 tablespoons extra-virgin olive oil, divided; 2 cups arugula (about 2 oz.)

Servings: persons

1/2 cup unseasoned rice wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 cup vertically sliced red onion (about 1 small)
20 littleneck clams, scrubbed
1 cup peeled, seeded, and diced English cucumber (about 1 small)
1/2 cup loosely packed fresh cilantro leaves
1/4 cup hazelnuts, toasted and roughly chopped
1 tablespoon hazelnut oil
1 tablespoon sliced fresh mint leaves (about 12 leaves)
2 teaspoons Espelette pepper
1 teaspoon sea salt
1 large Cara Cara orange, segmented
1 medium-size pink grapefruit, segmented
1/4 cup fresh lime juice, divided (from 1 large lime)
3 tablespoons extra-virgin olive oil, divided
2 cups arugula (about 2 oz.)

1
Whisk together rice wine vinegar, sugar, and salt in a small bowl until dissolved. Add onion; chill at least 1 hour or up to 1 week.
2
Pour water to a depth of 1 inch in a large saucepan; bring to a boil over medium-high. Add clams and cook, shaking pot once or twice during cooking, until clams have opened, 7 to 10 minutes. Discard any unopened clams. Remove from pan, and let stand until cool enough to handle. Remove meat from shells.
3
Stir together cucumber, cilantro, hazelnuts, hazelnut oil, mint, Espelette pepper, salt, citrus segments, 3 tablespoons of the lime juice, and 2 tablespoons of the olive oil in a medium bowl. Stir in clam meat.
4
Whisk together remaining 1 tablespoon each olive oil and lime juice in a medium bowl. Add arugula, and toss to coat. Divide citrus salad evenly among 4 plates, and sprinkle with arugula mixture.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup unseasoned rice wine vinegar, 1 tablespoon granulated sugar, 1 1/2 teaspoons kosher salt, 1 cup vertically sliced red onion (about 1 small), and more.

Yes, Clam Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Clam Salad

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