Water Parsley and Clam Salad recipe - ingredients, nutrition and when to eat it
A salad of tender blanched clams and fragrant water parsley lightly tossed in a lemon-soy dressing.
A salad of tender blanched clams and fragrant water parsley lightly tossed in a lemon-soy dressing. Bright and refreshing, it makes a lovely side for a spring lunch or dinner.
Salads & light · 15 minutes to cook
Tips: Shake off excess water from the water parsley so the dressing doesn’t get watered down.
Tips: Clams can turn tough if overcooked, so remove them as soon as they open or the flesh turns opaque.
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Ingredients (1 serving)
- Clam Meat (Manila Clam) — 100 g
- Water Parsley — 1 handful
- Lemon Juice — 1 Tbsp
- Soy Sauce — 1 tsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp