Clams On The Half Shell Recipe
Fresh clams served on the half shell, chilled and garnished with a zesty cocktail sauce.
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Ingredients
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Clams and Garnish
Method
Preparation and Serving
Cleaning the Clams
Rinse the clams under cold water to remove any sand or debris. Scrub the shells gently with a brush if necessary.
Shucking the Clams
Using a clam knife, carefully insert the knife into the hinge of each clam and twist to open. Slide the knife along the inside of the shell to detach the meat from the shell.
Arranging the Clams
Place the shucked clams on a serving platter. Keep them on the half shell and discard the top shell.