Seafood Tower Recipe

Shuck and chill oysters

Shuck oysters if not already shucked. Leave them on the half shell and transfer immediately to a tray of crushed ice. Keep chilled while preparing other components. Retain any liquor in the shell for flavor.

Cook and chill U10 shrimp

If shrimp are raw: bring a large pot of salted water to a rolling boil (about 4 liters water, 2 tbsp salt). Add shrimp and cook 2–3 minutes until just opaque. Immediately transfer to an ice bath to stop cooking and chill. If shrimp are pre-cooked, rinse in cold water and chill. Drain well and pat dry. Arrange on ice when ready.

Steam clams

Rinse clams under cold running water and scrub shells. In a large pot, combine 1/2 cup water and 1/2 cup white wine (optional). Bring to a simmer, add clams, cover, and steam 4–6 minutes until shells open (discard any that remain closed). Transfer opened clams to a bowl to cool, reserving some of the cooking liquid if desired. Chill on ice.

Make classic mignonette

In a small bowl combine minced shallot, red wine vinegar and champagne vinegar (if using). Add freshly ground black pepper and kosher salt. Stir to dissolve salt. Taste and adjust acidity or salt. Chill for at least 15 minutes to let shallots mellow.

Make cocktail sauce

In a separate bowl mix ketchup, prepared horseradish, Worcestershire sauce, lemon juice and hot sauce (if using). Taste and add more horseradish or hot sauce to reach desired heat. Chill until serving.

Prepare hot buttered sauce (optional)

In a small saucepan melt butter over low heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Remove from heat, stir in chopped parsley, lemon juice and a pinch of salt. Keep warm and serve in a small pitcher so guests can spoon over steamed clams if desired.

Arrange serving platter: choose a large, shallow bowl or multi-tier seafood tower stand. Fill the bottom with a generous bed of crushed ice (about 6–8 cups) to keep seafood chilled. If using decorative seaweed, nestle it on the ice first.

Place seafood on the ice by tiers: arrange oysters on the half shell in groups across the platter. Place shrimp in a ring or cluster (tails up for presentation). Nestle top neck and little neck clams (in shell) around and on the ice. Keep similar items grouped so guests can easily identify them.

Garnish and add condiments: tuck lemon wedges and parsley sprigs around the seafood. Spoon mignonette and cocktail sauce into small serving bowls and place them on the platter or on the table within reach. If serving hot buttered sauce, present it separately in a warm container. Provide small forks, oyster knives (if any oysters need finishing), and plenty of napkins.

Serving suggestions: instruct guests to squeeze lemon over shellfish, add a spoon of mignonette to oysters, or dip shrimp/clams into cocktail sauce. Keep the tower on ice and replenish crushed ice as needed.