Whelk and Stimpson’s Surf Clam salad with tarragon

Ingredients

225 g (1/2 lb.) of Stimpson’s Surf Clams

225 g (1/2 lb.) of whelks

250 ml (1 cup) of chopped green peppers

125 ml (1/2 cup) of chopped red peppers

60 ml (4 tablespoons) of fresh tarragon, chopped

125 ml (1/4 cup) of lemon juice

125 ml (1/4 cup) of olive oil

Salt and pepper to taste

Preparation

1. Mix the Stimpson’s Surf Clams, whelks, peppers, onions and tarragon.

2. Refrigerate 3 hours.

3. Add the lemon juice and olive oil.

4. Season to taste.

5. Serve on a bed of lettuce.

6. Decorate with lemon slices and the feet of Stimpson’s Surf Clams.

Source: Radio Canada