Perla Raw Bar Recipe

Shuck & Chill

Rinse clams under cold running water to remove grit. If whole, steam gently just until shells open (2–4 minutes), immediately remove from heat, let cool slightly, then pry open and remove top shell. Transfer clams in their half shell to a bowl of cold water and ice to chill and remove extra sand. Drain clams, pat shells dry, and arrange on a bed of crushed ice on a serving platter. Keep refrigerated until ready to serve.

Reserve any clam liquor (the natural juices) in the bowl; strain it through a fine sieve and chill — you can add a tablespoon or two to the citrus dressing or use with the mignonette for extra brininess.

Make Basic Mignonette

In a small bowl combine red wine vinegar, finely minced shallot, granulated sugar, coarse sea salt, freshly ground black pepper and chopped parsley. Stir until sugar dissolves and salt is incorporated. Taste and adjust: add a pinch more sugar if too sharp or a splash more vinegar if too mild. Refrigerate for at least 15 minutes so flavors meld.

Right before serving, give the mignonette a quick stir and transfer to a small serving bowl or ramekin to place on the platter.

Whisk Dressing

In a small mixing bowl, whisk together lemon juice, lime juice, extra-virgin olive oil, hot sauce, honey, and fine sea salt until the honey dissolves and the dressing is slightly emulsified. Taste and adjust heat or sweetness. If desired, stir in 1–2 tablespoons strained clam liquor for a salty, oceanic note.

Transfer the dressing to a small pouring vessel or ramekin for guests to drizzle over clams or spoon onto individual shells.

Assemble Platter

Arrange the chilled clams on the bed of crushed ice. Place small ramekins of mignonette and citrus-Tabasco dressing, plus a bowl of cocktail sauce mixed with prepared horseradish, on the platter. Scatter microgreens or cilantro and pickled jalapeño slices decoratively around the clams. Tuck lemon wedges around the edge.

To serve: encourage guests to add a bit of mignonette or a few drops of citrus dressing to each clam, or use cocktail sauce for a classic flavor. Provide small forks or spoons and a bowl for discarded shells. Keep the platter on ice and serve immediately for best texture and flavor.

Leftovers: cover any unused clams tightly and refrigerate; consume within 24 hours. Do not freeze shucked, cooked clams.