Food & Drink Magazine

Warm Seafood & Potato Salad

By Weavethousandflavors

< Warm seafood salad-02
Of all our senses, our sense of smell – olfactory senses is perhaps one we underestimate the most. Don’t you think?

But as a foodie, I can’t tell you the number of times, the waft of food will transport me to a geographical location thousands of miles away. One scent of sambal, and I’m sitting in my favorite hawker scent in Ang Mo Kio, Singapore or the scent of basil, warm potatoes, olive oil and olives and I’m on a pebble beach off the Adriatic Sea, basking in the sun, with warm breezes, the feel of warm lapping my feet as I feel the lichen covered pebbles under my feet as I wade through the water.

This wonderful dish with warm potatoes, full bodied fruit olive oil, olives, herbs and barely cooked clams, shrimp (but could be any sea food of your liking) represents everything I love most about good food.

This is exactly the kind of meals I could live on – forever. So it is no wonder it often graces my table.

Brunch, dinner, whenever. I serve this with some crust ciabatta, my favorite olives – wait for that post ‘coz you will LOVE them, some Parmigiano Reggiano, a glass of my favorite Oyster Bay Sauvignon Blanc with the under tones of grape fruit, I just can’t get enough of and it’s dinner done!

Such wonderful thoughts are just what I need to get through Monday and what promises to be a very busy work week. What about you?

 

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 Gather the ingredients,

1/4 lb peeled, raw shrimp, 2 lbs razor clams ( to yield 1 cup, chopped cooked meat) OR Manila clams, 1-1/4 lb Yukon Gold potatoes, plenty of water and 1/2 tbs salt for boiling potatoes, 1-1/2 tsp salt, 3/4 cup pitted Kalamata olives, Zest & Juice of 1 lemon, 1/3 cup olive oil, 4-5 garlic cloves, peeled, 3/4 cup packed parsley leaves, 6 cups water, 1/2 tbs salt, 1 tbs vinegar &  more olive oil for drizzling before serving

Potatoes: Scrub clean and place in a pot soaking covering completely with tap water and 1/2 tbs salt. Bring to a boil on high heat. Lower the heat to medium, cover with a lid allowing the steam to escape leaving a slight gap open.

Cook for about 30 minutes or so until the potatoes are completely tender when pierced all the way through with a knife. Sieve and allow to cool for a few minutes.

For the Seafood: Bring 6 cups of water to a rolling boil with 1/2 tbs salt and 1 tbs vinegar.

Warm seafood salad-collage1

Razor clams: Drop into the boiling water. Set timer for exacty 3 minutes. Remove from the water with tongs and place in a large bowl. As soon as they are cool to handle, seperate the shells from the meat.

Cut the white tail meat away from the darker upper portions with the gills using a sharp paring knife. Continue until all the meat is seperated. Cut into 1/2" pieces and set aside.

Warm seafood salad-collage2

Shrimp: Place all the shrimp in the a sieve and lower into the boiling water. As soon as the shrimp change color to pink, remove the sieve. Do not overcook! Add the shrimp to the chopped clams.

Cook's Note: If using Manila clams, soak the clamas for 30 minutes before using to remove excess sand. Drop in boiling water and cook until the shells open and as soon as they open remove the clams from the water using a sieve. If you wish to remove the meat from the shells, it is your choice. I think it makes a nice presentation in the shell

Garlic: Very thinly slice and set aside

Parsley: Finely chop and set aside.

Lemon: Zest and juice and set aside ready to use.

Peel the potatoes and cut into 1/4" thick circles.

Place the potatoes in a large salad bowl. Add the olives and the seafood.

Heat the olive oil on medium high until very hot and you see ripples.Add garlic and as soon as it sizzles and begins to slightly brown, add parsley, lemon zest and juice.

Warm seafood salad-collage3

Empty the contents of the pan over the salad. Toss together. Season with salt and pepper. Taste and adjust seasonings.

Drizzle with more olive oil and roughly chopped parsley.

Serve immediately.

Warm seafood salad-01

 

Recipe for:

Warm Seafood & Potato Salad

Preparation time: 15 minutes

Cooking time: 15 minutes

Shopping list:

1/4 lb peeled, raw shrimp

2 lbs razor clams ( to yield 1 cup, chopped cooked meat) OR Manila clams

1-1/4 lb Yukon Gold potatoes

plenty of water and 1/2 tbs salt for boiling potatoes

1-1/2 tsp salt

3/4 cup pitted Kalamata olives

Zest & Juice of 1 lemon

1/3 cup olive oil

4-5 garlic cloves, peeled

3/4 cup packed parsley leaves

6 cups water

1/2 tbs salt

1 tbs vinegar

more olive oil for drizzling before serving

Preparation:

Potatoes: Scrub clean and place in a pot soaking covering completely with tap water and 1/2 tbs salt. Bring to a boil on high heat. Lower the heat to medium, cover with a lid allowing the steam to escape leaving a slight gap open.

Cook for about 30 minutes or so until the potatoes are completely tender when pierced all the way through with a knife. Sieve and allow to cool for a few minutes.

For the Seafood: Bring 6 cups of water to a rolling boil with 1/2 tbs salt and 1 tbs vinegar.

Razor clams: Drop into the boiling water. Set timer for exacty 3 minutes. Remove from the water with tongs and place in a large bowl. As soon as they are cool to handle, seperate the shells from the meat.

Cut the white tail meat away from the darker upper portions with the gills using a shrp paring knife. Continue until all the meat is seperated. Cut into 1/2" pieces and set aside.

Shrimp: Place all the shrimp in the a sieve and lower into the boiling water. As soon as the shrimp change color to pink, remove the sieve. Do not overcook! Add the shrimp to the chopped clams.

Cook's Note: If using Manila clams, soak the clamas for 30 minutes before using to remove excess sand. Drop in boiling water and cook until the shells open and as soon as they open remove the clams from the water using a sieve. If you wish to remove the meat from the shells, it is your choice. I think it makes a nice presentation in the shell

Garlic: Very thinly slice and set aside

Parsley: Finely chop and set aside.

Lemon: Zest and juice and set aside ready to use.

Peel the potatoes and cut into 1/4" thick circles.

Place the potatoes in a large salad bowl. Add the olives and the seafood.

Heat the olive oil on medium high until very hot and you see ripples.Add garlic and as soon as it sizzles and begins to slightly brown, add parsley, lemon zest and juice.

Empty the contents of the pan over the salad. Toss together. Season with salt and pepper. Taste and adjust seasonings.

Drizzle with more olive oil and roughly chopped parsley.

Serve immediately.

Enjoy!


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