Clams On The Half Shell* Recipe

Check and clean

Discard any clams with cracked shells or that do not close when tapped. Rinse clams under cold running water and scrub shells with a stiff brush to remove grit.

Shuck

If not already on the half shell, hold the clam flat-side up, insert clam knife at the hinge, twist to pop, run the knife along the top shell to release the adductor muscle, discard the top shell and keep the clam liquor in the bottom shell. Trim any ragged edges of tissue if necessary and arrange each clam in its bottom shell. Work quickly and keep clams chilled.

Chill

Place shucked clams on a tray over crushed ice while you prepare the mignonette and other accompaniments, ensuring clams stay cold (below 40°F / 4°C).

Combine the minced shallot, red wine vinegar, champagne vinegar, coarse sea salt, and freshly ground black pepper in a small bowl. Stir to dissolve the salt. Taste and adjust acidity or salt to preference. If desired, stir in the chopped parsley for color. Let the mixture sit for at least 10–15 minutes to allow flavors to meld and for the shallot to mellow.

Cut the lemon into wedges. Portion cocktail sauce into a small serving bowl and stir in hot sauce to taste if you want a spicier condiment. Keep condiments chilled until service.

Fill a large shallow serving platter or bowl with an even layer of crushed or shaved ice to create a stable bed for the clams. Arrange the shucked clams, cup-side down, spaced evenly across the ice. Spoon a small amount (about 1/2 to 1 teaspoon) of the mignonette onto each clam or serve the mignonette in a small communal bowl for guests to spoon themselves. Garnish with a sprinkle of chopped chives and place lemon wedges and cocktail sauce on the platter.

Serve immediately while clams are cold and fresh. Keep the platter on ice during service and discard any uneaten raw shellfish after 2 hours at room temperature (or after 1 hour if ambient temperature is above 90°F / 32°C). Advise guests about raw shellfish consumption risks (pregnant, immunocompromised, or elderly guests should avoid raw shellfish).