Mediterranean Clam Salad
PHOTO: Sea Watch International
Yield: 13 servings, 4 oz. each.
51 oz. Sea Watch Chopped Sea Clams, drained
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup mild banana pepper rings
1 tsp. oregano
1 tsp. black pepper, coarse-ground
1/2 tsp. garlic powder
1 10-oz.can sliced black olives, drained
1/2 lb. feta cheese, crumbled
1 cup olive oil-based salad dressing
Drain clams, chop vegetables according to instructions and combine all ingredients with your favorite oil-based salad dressing.
Want to use this article? Click here for options!
© 2010 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Sign up for RH's events, products and services!
Online Exclusive Recipes
- Cheese-Stuffed Portabella Mushrooms
- Grilled Mahi-Mahi Sandwich & Cajun Remoulade
- Turkey Filet Mignon With Turkey Bacon
View Recipes by:
Chef's Last Name |
Category |
Recipe Box
advertisement
InThisIssue
Features
- Flight Club
Editorial
- Fame & Fortune at the Aspen Classic
Ten Thoughts
- Sean Brasel
Fridge Raid
- A Napa State of Mind
Observer
- Rick Bayless Goes Hollywood
New in 2010! Receive the print edition by mail or as a digital edition! Sign up for the Digital Edition or update your subscription here.
advertisement

Super Chef Jose Garces!
Philadelphia’s Jose Garces will speak at RH’s New Direction’s Conference in October. Garces is the winner of The Next Iron Chef competition. Check out these videos
Recent Sponsored Videos
- Dawn Professional up to 2 times faster!
View the video - Fried Idaho Potato Salad
Food Channel Video
Hear Danny Meyer’s take on the myriad of issues facing the restaurant industry in today’s volatile business climate. As chief executive of Union Square Hospitality Group in New York City, Meyer knows a thing or two about the industry he has made his life’s work for the last 25 years.Leaders with Guts:
Danny Meyer Part 3
View the video
advertisement
FollowUs



ShareThis





