Clams On The Half Shell Recipe

Inspect clams and discard any with cracked shells or that do not close when tapped. Rinse clams under cold running water to remove surface sand.

Fill a large bowl with crushed ice and mound enough to hold 24 half shells in a single layer; set a rimmed serving platter over more ice if desired to keep them cold.

Using a clean chef’s knife or oyster knife, shuck the clams: hold the clam flat side up, insert the tip at the hinge, twist to pop, run the blade under the top shell to release, then sever the muscle from the bottom shell so the clam remains in the deep (bottom) shell. Preserve any liquor (juices) in the bottom shell. Transfer each shucked clam onto the prepared ice immediately to keep cold.

Arrange lemon wedges on the platter. Keep clams on ice until ready to serve (up to 1 hour).

In a small bowl combine the finely minced shallot, grated green apple, and granulated sugar. Stir and let sit 5 minutes to soften the shallot and draw juices from the apple.

Add the champagne vinegar, chilled champagne, sea salt, and freshly ground black pepper. Whisk to combine and dissolve the sugar and salt.

Slowly whisk in the extra-virgin olive oil to slightly emulsify the mignonette. Taste and adjust seasoning — add a pinch more salt or a little more vinegar if brighter acidity is desired.

Fold in the finely snipped chives. Chill the mignonette for at least 15 minutes (can be made up to 4 hours ahead) to let flavors meld. Stir again before serving and spoon lightly over clams or offer in a small bowl for guests.

In a small bowl whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and smoked paprika until smooth and well combined.

Taste and adjust heat or acidity: add more horseradish for heat, more lemon for brightness, or a touch more ketchup to mellow. Chill until ready to serve; transfer to a small serving ramekin.