Since the warmer weather is finally here, we thought we'd share a cool clam recipe to pair with a refreshing Narragansett beer. 4 lb. clams, drained
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cup mild banana pepper rings
1 tsp. oregano
1 tsp. black pepper, coarsely ground
½ tsp. garlic powder
10 oz. sliced black olives, drained
½ lb. feta cheese, crumbled
1 cup olive oil-based dressing
Drain clams, chop vegetables, and combine all ingredients with olive oil-based dressing of choice.
Serving suggestions: Combine Mediterranean Clam Salad with 2 lb. colored pasta, serve as a light lunch in stuffed tomatoes or avocados, or for a Greek salad, serve on bed of assorted greens.