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.