Marinated Stimpson's Surf Clams and Bell Pepper Salad

Ingredients:

• 1 lb (454 g) cooked Stimpson's surf clams in brine
• 2 French shallots, diced
• ½ red pepper, diced
• ½ green pepper, diced
• 1 garlic clove, minced
• 1 tbsp (15 ml) pesto
• 2 tbsp (30 ml) cider vinegar
• ¼ cup (60 ml) white wine
• ½ cup (125 ml) vegetable oil
• ¼ cup (60 ml) olive oil
• ½ tsp (2 ml) coriander seeds
• ½ tsp (2 ml) green peppercorns
• Mesclun salad for 4 (optional)

Method:

1. Use knife to cube surf clams.
2. Combine diced shallots, red and green peppers, garlic and pesto in bowl. Toss with cider vinegar, white wine, vegetable oil and olive oil until evenly combined. Add coriander seeds, whole green peppercorns and sliced surf clams. Set aside in refrigerator for 1 hour.
3. Serve on bed of mesclun salad or in martini cups with marinade as dressing.

Preparation time

15 minutes

Cooking time

60 minutes

Servings

Serves 6

Chef's tip