Published: May 01, 2013 9:18 AM EDT

Middle Neck Clams-
Black Mussels-
Chopped Romaine Lettuce-
Dressing Ingredients:
Extra-Virgin Olive Oil-
Fresh Squeezed Lemon Juice-
Fresh Chopped Parsley-
Dried Oregano-
Kosher Salt-
Fresh Ground Pepper-

24 Each
24 Each
12 Each
1 Pound
1 Head

1 Cup
2 Ounces
1 Ounce
A Pinch
To Taste
To Taste

Method of Preparation:

Step One-and medium sauce pot, fill three quarters with water and bring to a boil. Par cook all seafood.

Clams-8 to 10 minutes, mussels-5 minutes, shrimp-3 to 5 minutes, calamari cut and cleaned-three minutes.

For best results cook all seafood individually once water is at a boil then chill and ice water. The seafood can be cooked
earlier in the day and stored in a refrigerator until use.

Step Two-using a large mixing bowl place all dressing ingredients into the bowl using a whisk mix until even and
emulsified. Add the seafood to the dressing mixture and toss until evenly coated.

Plating-in a large bowl line the bottom with chopped romaine, add seafood decoratively around the plate then pour
remaining dressing on top and serve. Enjoy!!!