Coastal clambake salad brings the beach to your table

Yankee Chef logo By Jim Bailey

had to sneak one more recipe in here before the cold weather hit and this is a perfect ending to a summer of picnics.

If desired, add some cooked, chopped lobster to give you a taste of the coast. The amount of dressing is just enough to hold everything together, but double it up for a creamy salad. Serve along with a bowl of chowder and crackers and you can almost hear the waves.

coastalclambakesalad1 large potato, peeled, cooked, cooled and cubed
1 small onion, peeled and minced
1 tomato, chopped
1/2 cup whole kernel corn
1/3 cup shredded cheddar cheese
1 (6.5-ounce) can chopped clams, drained
2 slices bacon, cooked and crumbled
1 teaspoon cracked black pepper
1/4 teaspoon salt
1/2 cup mayonnaise or salad dressing
2 tablespoons pure olive oil

In a large bowl, toss the first nine ingredients together well. In a separate bowl, whisk the remaining two ingredients until bound together. Add dressing to salad and gently mix until dressing is evenly distributed.

Cover and refrigerate for an hour before serving.
Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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