Escarole Salad with Clams and Grilled Corn Recipe

Name: Escarole Salad with Clams and Grilled Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, shucked; 1/4 cup extra-virgin olive oil, plus more for drizzling; Salt; Freshly ground pepper; 1/2 cup dry white wine; 2 small shallots1 thinly sliced, 1 minced; 7 garlic cloves4 smashed, 3 minced; 1 bay leaf; 2 dozen manila clams, scrubbed; 2 tablespoons fresh lemon juice; Finely grated zest of 1 lemon; 2 plum tomatoespeeled, seeded and cut into 1/4-inch dice; 1/2 pound tender escarole leaves, torn into bite-size pieces (8 cups); 4 ounces frisee, torn into bite-size pieces (4 cups); 2 celery ribs, peeled and shaved lengthwise with a vegetable peeler

Servings: persons

2 ears of corn, shucked
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt
Freshly ground pepper
1/2 cup dry white wine
2 small shallots1 thinly sliced, 1 minced
7 garlic cloves4 smashed, 3 minced
1 bay leaf
2 dozen manila clams, scrubbed
2 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
2 plum tomatoespeeled, seeded and cut into 1/4-inch dice
1/2 pound tender escarole leaves, torn into bite-size pieces (8 cups)
4 ounces frisee, torn into bite-size pieces (4 cups)
2 celery ribs, peeled and shaved lengthwise with a vegetable peeler

1
Light a grill or preheat a grill pan.
2
Drizzle the corn with oil and season with salt and pepper.
3
Grill over moderately high heat, turning, until lightly charred all over, 15 minutes.
4
Let cool, then cut the kernels off the cobs.
5
In a saucepan, bring the wine, sliced shallot, smashed garlic and bay leaf to a boil.
6
Add the clams, cover and cook over moderately high heat until they open, 4 minutes.
7
Using a slotted spoon, transfer to a bowl; remove the clams from the shells and coarsely chop.
8
Strain the clam broth into a small saucepan and boil over moderately high heat until reduced to 3 tablespoons, 10 minutes.
9
Transfer to a small bowl and let cool.
10
Add the lemon juice, lemon zest, tomatoes and the minced shallot and garlic.
11
Stir in the 1/4 cup of oil and season with salt and pepper.
12
In a large bowl, combine the escarole, frisee, celery, corn and clams.
13
Drizzle with the dressing, toss well and serve.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 ears of corn, shucked, 1/4 cup extra-virgin olive oil, plus more for drizzling, Salt, Freshly ground pepper, and more.

Yes, Escarole Salad with Clams and Grilled Corn 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.

That's it — enjoy your meal!

Escarole Salad with Clams and Grilled Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions