Octopus and Clam Salad

Octopus and Clam Salad
Cook / Prep Time: 1hr or more

Looking for a new healthy kick to your salad? Jen's octopus recipe might be just what you were looking for! BC octopus is naturally low in fat and offers an abundance of nutrients.

1 kg octopus

2 pieces bay leaf

1 stick celery, rough chopped

1 carrot, rough chopped

1 onion, rough chopped

1 clove garlic, halved



1 lb clams

2 cups white wine


To make the salad:

Olive oil

Cherry tomatoes


Salad greens

1 tbsp onion, diced

Maldon salt

To cook octopus

1. Make an incision at the base of the head; remove the beak and the eyes.

2. Drain liquid in a strainer.

3. Combine celery, carrots, bay leaves, onion, garlic, and vinegar in a pot.  Add enough water to fill the pot and bring to a boil. Season with salt.

4. Simmer at low heat for 40 minutes. You can check if the octopus is done by pricking it with a fork. If the meat is not yet tender, cook it for longer.

5. Turn heat off and let octopus cool down in its own liquid.

6. Pour white wine into a separate saucepan and boil until it simmers. Add clams into pan and cook until they have opened up on their own. Set clams aside and let cool. Reserve ¼ cup of broth to dress the salad.

7. After the octopus has cooled down, cut into bite-sized chunks and assemble your salad. Combine cherry tomatoes, cucumber, salad greens and your onion in a large bowl. Drizzle with olive oil, sprinkle with Maldon salt to taste, and toss lightly. Add clams and octopus on top and drizzle clam broth over the salad to taste. 

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