Rhode Island Littleneck Clams Recipe
cocktail sauce + mignonette
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Ingredients
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Clams
Cocktail Sauce
Mignonette Sauce
Method
Preparing the Clams
- 1
Cleaning the Clams
Rinse the littleneck clams under cold running water to remove any sand or grit. Scrub the shells with a brush if necessary.
- 2
Steaming the Clams
In a large pot, add about 1 inch of water and place a steamer basket inside. Bring the water to a boil over high heat. Add the cleaned clams to the steamer basket, cover, and steam for about 5-7 minutes or until the clams open. Discard any clams that do not open.
Making the Cocktail Sauce
- 3
Mixing Ingredients
In a medium bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, and salt. Stir well until smooth and fully combined.
- 4
Tasting and Adjusting
Taste the cocktail sauce and adjust the seasoning with more horseradish or salt if desired.
Making the Mignonette Sauce
- 5
Combining Ingredients
In a small bowl, mix the red wine vinegar, finely chopped shallots, crushed black peppercorns, and salt. Stir well to combine.
- 6
Letting it Rest
Allow the mignonette sauce to sit for at least 10 minutes before serving to let the flavors meld together.
Serving
- 7
Plating the Clams
Arrange the steamed littleneck clams on a serving platter.
- 8
Serving with Sauces
Serve the clams alongside the cocktail sauce and mignonette sauce for dipping.