Ingredients
- 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
Fresh From the Coast, Built for Sharing
This cherry stone clam salsa brings a little New England flavor to the snack table.
Fresh clams, sweet corn, and vibrant vegetables combine with Narragansett Bay for a bright, briny salsa that's equal parts seafood dish and party appetizer. It's unexpected, incredibly fresh, and guaranteed to get people talking.
Preparation:
- Place clams in a pot with 1 cup of water and cover with a tight-fitting lid.
- Bring to a simmer and steam until the clams open. Remove from the pot and allow to cool. Discard the cooking liquid.
- In a food processor, combine all remaining salsa ingredients except the corn. Pulse a few times until chopped and combined.
- Transfer the mixture to a serving bowl and stir in the corn.
- Remove clams from their shells and roughly chop.
- Fold chopped clams into the salsa and season with Narragansett Bay.
- Chill briefly if desired and serve.
Pro Tip:
Don't over-process the salsa. A little texture helps the clams stand out and keeps the salsa from becoming watery.
Make It Your Own:
- Add diced avocado before serving
- Mix in extra jalapeño for heat
- Finish with fresh lime juice for brightness
- Add diced cucumber for additional crunch
What To Serve It With:
Serve with tortilla chips, grilled fish tacos, shrimp skewers, or as a topping for grilled seafood.