Clam Bake Potato Salad
A twist on the traditional clam bake! Potatoes, sweet corn, chorizo or other fresh sausages are commonly included with the steamed assortment of seafood… so let’s bring the party together and toss them in a light, herbaceous broth bringing you this delicious potato salad!
This is a MUST for summer gatherings and parties, guaranteed to be a first time experience for everyone!
Clam Bake Potato Salad
Potatoes, sweet corn, chorizo or other fresh sausages are commonly included with clam bakes, this recipe brings them all together tossed in a light, herbaceous broth!
Ingredients
- 1 lb clams littleneck or manilla
- 4 tbsp butter
- 3 cloves of garlic minced
- 1 cup dry white wine
- 1 lb baby red potatoes
- 1 lb sweet sausage or kielbalsa
- 1 ear sweet corn shaved
- 4-5 stalks green onion
For the dressing:
- ¼ cup mayonnaise
- ¼ cup fresh parsley chopped
- 2½ tbsp minced shallot
- 2 tsp stone ground mustard
- 3 tbsp reserved clam juice
Instructions
- Begin by scrubbing your clams in cold water and melting butter in a large saucepan over medium heat. Sauté garlic and deglaze with white wine. Add clams to pan and cover to steam for 8-10 mins. Remove and discard any clams that didn’t open. Reserve broth from pan for dressing & remove clams for shell, leaving a few in shell for presentation if desired
- Boil potatoes until fork tender, I mash 1/4 of them for different textures in the salad. Boil corn for 6 minutes and shave off cob. Prepare sausage and slice into serving sized pieces. Rough chop green onions.
- Prepare dressing in a separate small bowl by combining all ingredients and adding reserved clam broth.
- dd potatoes, sausage, clams, corn & green onions to a large bowl and drizzle with dressing. Toss until coated and serve.
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