Cherrystone Clam Salsa


1 lb. Cherrystone clams

2 ea. ripe tomatoes, diced

1 ea. Spanish onion, diced

2 Tbl. chopped cilantro

1 ear corn, grilled and off the cob

1 ea. jalapeño pepper, minced

3 ea. limes

1 tsp. white vinegar

2 Tbl. salad oil

2 tsp. Narragansett Bay seasoning


  • 1

    Steam the clams in a pot with a tight fitting lid by adding 1 cup of water, and heating to a simmer while covered, until they open.

  • 2

    Remove from the pot and allow to cool. Discard cooking liquid.

  • 3

    Meanwhile, combine remaining ingredients except corn in a food processor and pulse a few times to chop and mix up the salsa. Transfer salsa into a bowl and stir in corn.

  • 4

    Pull the clams from their shells and roughly chop, then mix into the salsa.

  • 5

    Season withNarragansett Bay and enjoy with a nice bag of tortilla chips.

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