Sicilian Seafood Salad | Oregonian Recipes

Ingredients

• 6 cloves garlic
• 1/4 cup capers (no need to rinse)
• 4 anchovy fillets
• 1/2 bunch Italian (flat-leaf) parsley (leaves and stems)
• 1 tablespoon granulated sugar
• 1/3 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• Salt and freshly ground black pepper
• 1 pound razor clams, chopped in large pieces and juices reserved
• 1 to 1 1/2 pounds mixed seafood (such as shrimp, squid, scallops), juices reserved, if any
• 1 head romaine lettuce, torn or cut into 2-inch pieces
• 1 loaf rustic bread, such as Sicilian or ciabatta, cut in 1-inch cubes (leave crust on)