Clam Bake Salad over Beef Steak Tomatoes
- 51 oz. can Sea Watch Chopped Sea Clams, Drained and juice reserved
- 2 lbs. red skin potatoes, boiled and diced
- 2 cups whole kernel corn
- 1 cup scallions, chopped
- ½ cup bacon, approx. 4 slices, crumbled
- 1 Tbsp garlic, minced
- ½ cup parsley, chopped
- ¼ cup reserved clam juice
- ¼ cup extra virgin olive oil
- 1 Tbp mayonnaise
- 6 beef steak tomatoes, sliced ½ thick
- black pepper to taste
- Mix first seven ingredients in a large mixing bowl.
- In another small mixing bowl mix remaining ingredients, except tomatoes whisking vigorously adding fresh cracked black pepper to taste.
- Combine the contents of both bowls and let marinate under refrigeration for 2 hours.
- Arrange three slices of Tomatoes on a plate and top with 4 ounces of clam bake salad.
Serves: 12
