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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Coastal Clambake Salad

I had to sneak one more recipe in here before the cold weather hits and this is a perfect ending to a summer of picnics. If desired, add some cooked, chopped lobster to give you a taste of the coast. The amount of dressing is just enough to hold together, but double it up for a creamy salad. Serve along with a bowl of chowder and crackers and you can almost hear the waves.


For 3 Serving(s)


  • 1 large potato, peeled, cooked, cooled and cubed
  • 1 small onion, peeled and minced
  • 1 tomato, chopped
  • 1/2 cup(s) whole kernel corn
  • 1/3 cup(s) shredded Cheddar cheese
  • 1 (6.5-ounce)can chopped clams, drained
  • 1 teaspoon(s) cracked black pepper
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) mayonnaise or salad dressing
  • 2 tablespoon(s) pure olive oil

Coastal Clambake Salad Directions

  1. In a large bowl, toss the first 9 ingredients together well. In a separate bowl, whisk the remaining 2 ingredients until smooth and creamy. Add dressing to salad and gently mix until dressing is evenly distributed. Cover and refrigerate for an hour before serving.