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Prep Time
4 Mins
Cook Time
8 Mins
Chill Time
1 Hour
Yield
Makes 2 1/2 cups
Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty

How to Make It

Step 1

Melt butter in a small skillet over medium heat; add shallots, and sauté 2 to 4 minutes or until tender. Remove shallots. Add pecans to the same skillet, and cook over medium-low heat 3 to 4 minutes or until lightly browned. Remove from heat.

Step 2

Beat cream cheese, shallots, ricotta, and next 3 ingredients at medium speed with an electric mixer about 2 minutes or until smooth. Stir in salmon and clams. Spoon salmon mixture into serving bowl. Cover and chill at least 1 hour. Sprinkle with pecans before serving.

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