Marinated Clams

2 lb shelled clams
2 onions; minced
2 cloves garlic; crushed
1/3 cup olive oil
5 tablespoons chopped parsley
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon pepper
1 small head lettuce
2 hard boiled eggs; cut into wedges
2 tomatoes; sliced
fresh dill sprigs for garnish

Place clams in bowl.

In separate bowl combine onion, garlic, olive oil, parsley, lemon juice, salt, and pepper; pour over clams. Cover and refrigerate 2-3 hours.

Drain clams; reserve marinade.

Place lettuce leaves on large platter.

Arrange marinated clams with marinade to taste on top of lettuce. Place egg wedges and tomato slices around clams. Garnish with dill sprigs and serve.

Yield: 8 Servings


Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece

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