Here There and Everywhere

Shrimp or Clam Salad

This is the salad we are taking today. As a new bride, my far more exprienced upstairs neighbor, Sarah, was always sharing her best recipes with me. More than fifty years later, I still think of her with gratitude when I use one of her recipes.

Today, I intended to do a clam salad, only to discover I had no clam juice! I did, however, have a big package of frozen jumbo shrimp, so I boiled some water, threw it over the shrimp, strained the water after letting the shrimp cook maybe two minutes, and had a tasty shrimp broth to use for the rice.

Sarah, I am blessing you in my heart; we love this salad as much today as the many years ago you shared it with us.

Shrimp or Clam Rice Salad

3 cups freshly cooked hot rice

3 -4 Tablespoons Mayonnaise

2 Tbls cocktail sauce

2 -3 chopped green onions

1 stalk chopped celery

1/2 cup chopped sweet pickle

12 – 16 oz cooked frozen shrimp

or

2 cans whole clams, drained

Cook rice; add solid ingredients (no need to thaw shrimp if rice is hot). Add sauces and very little pepper to the rice. Stir, cover, and refrigerate until cold. Serve on lettuce. Great hot-weather salad; can be used as a main meal.

September 5, 2026 - Posted by intlxpatr | Biography, Cooking, Food, Friends & Friendship, Germany, Interconnected, Recipes, Relationships | Clam salad, Cold salad, Main dish salad, Shrimp salad, Summer salad