A twist on the traditional clam bake… potatoes, sweet corn, chorizo or other fresh sausages are commonly included with the steamed assortment of seafood… so let’s bring the party together and toss them in a light, herbaceous broth.
Begin by scrubbing your clams in cold water and melting butter in a large saucepan over medium heat. Sauté garlic and deglaze with white wine. Add clams to pan and cover to steam for 8-10 mins. Remove and discard any clams that didn’t open. Reserve broth from pan for dressing & remove clams from shell, leaving a few in shell for presentation if desired. Boil potatoes until fork tender; mash 1/4 of them for different textures in the salad. Boil corn for 6 minutes and shave off cob. Prepare sausage and slice into serving sized pieces. Rough chop green onions. Prepare dressing in a separate small bowl by combining all dressing ingredients and adding reserved clam broth. Add potatoes, sausage, clams, corn & green onions to a large bowl and drizzle with dressing. Toss until coated and serve.
