Local Clams On The Half Shell Recipe
Make Local Clams On The Half Shell Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams
Garnish and Accompaniments
Method
Preparation
- 1
Clean the Clams
Rinse the fresh local clams under cold running water to remove any sand or debris. Use a brush to scrub the shells gently if needed.
- 2
Prepare the Serving Platter
Fill a large serving platter with crushed ice to keep the clams chilled. Arrange the lemon wedges, chopped parsley, hot sauce, and cocktail sauce on the platter for easy access.
Serving
- 3
Shuck the Clams
Using a clam knife, carefully shuck each clam by inserting the knife into the hinge of the shell. Twist the knife to open the shell, and then slide it along the inside to detach the meat from the shell. Discard the top shell and place the clam meat in the bottom shell.
- 4
Plate the Clams
Arrange the shucked clams on the prepared platter atop the crushed ice, ensuring they are standing upright to showcase the clam meat.
- 5