Cherrystones Recipe

Purge and clean

Rinse the cherrystone clams under cold running water. Discard any with cracked shells or that do not close when tapped. Place the clams in a bowl of cold water for 20 minutes to purge sand, then lift them out (do not pour water back over them).

Cook (optional quick steam to open)

If you prefer fully opened clams for raw-style serving, place a steamer basket over 1 inch of simmering water in a pot. Add clams, cover, and steam 2–4 minutes just until shells begin to open. Remove immediately. Discard any that remain tightly closed after steaming. If serving strictly raw (shuck only), proceed to shucking step.

Shuck and chill

Using an oyster knife or small sturdy knife, hold each clam cup-side down on a towel. Insert the knife at the hinge, twist to pop the shell, run the blade under the top shell to cut the adductor muscle, and remove the top shell. Slide the blade under the meat to free it from the bottom shell but leave it sitting in the shell liquor. Arrange clams on a bed of crushed ice to keep them cold and level.

Combine red wine vinegar, minced shallot, minced parsley, coarse sea salt, and freshly cracked black pepper in a small bowl. Stir and let sit at room temperature for at least 10 minutes to allow the flavors to meld. Taste and adjust salt or vinegar if needed.

Whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce in a small bowl. Refrigerate until service. Adjust horseradish to taste for desired heat.

Place the bed of crushed ice on a serving platter. Nestle chilled shucked cherrystones on the ice, dividing sauces into small ramekins or spooning a small amount of mignonette directly onto some clams if desired.

Garnish the platter with lemon wedges and sprinkle the optional chopped chives over the clams for color. Serve immediately with small forks and napkins.