Local Clams On The Half Shell Recipe

Preparation

1. 1

   Clean the Clams

   Rinse the fresh local clams under cold running water. Use a brush to scrub the shells gently to remove any sand or debris.

2. 2

   Shuck the Clams

   Using a clam knife, carefully insert the knife into the hinge of the clam shell and twist to open it. Remove the top shell and carefully detach the clam from the bottom shell, leaving it in place.

3. 3

   Arrange on a Platter

   Place the opened clams on a serving platter. Make sure they are stable and not tipping over.

4. 4

   Garnish

   Drizzle a small amount of hot sauce over each clam. Add a sprinkle of chopped fresh herbs and serve with lemon wedges on the side.