The Olmsted Tower (gf) Recipe

Clean and chill shellfish

Rinse oysters and clams under cold running water, scrubbing shells with a stiff brush to remove grit. Place oysters, clams, and cooked shrimp on a tray, cover with plastic wrap and refrigerate on ice until service — keep chilled (under 40°F/4°C).

Shuck oysters and clams

Working over a bowl to catch juices (liquor), hold each oyster with a towel and insert an oyster knife at the hinge. Twist to pop open, run the blade under the top shell to sever the muscle and remove the top shell. Loosen the oyster from the bottom shell but leave it sitting in its liquor. For clams, use a similar technique or steam briefly just until they pop open, cool quickly, and remove top shell. Arrange shells on crushed ice as you go.

Prepare shrimp

If shrimp are not pre-cooked, bring a pot of salted water to a boil, add a bay leaf and a lemon half, simmer shrimp 1–2 minutes until pink and opaque. Immediately plunge into an ice bath to stop cooking. Drain and chill. Pat shrimp dry and place on bed of ice for service with tails up for presentation.

Peel, core and finely dice the Asian pear into very small 1–2 mm dice. Place diced pear in a small bowl.

Add minced shallot, champagne vinegar, rice wine vinegar, sugar, kosher salt and freshly ground black pepper to the bowl with pear. Stir to combine. Let the mixture sit for 10–15 minutes to macerate and allow the pear to absorb the acidity and release juices.

Taste and adjust seasoning: add more vinegar for brightness, sugar for balance, or a pinch more salt if needed. Whisk in 1 teaspoon extra-virgin olive oil to slightly round the flavors. Chill until ready to serve.

In a medium bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce and 1 teaspoon Tabasco. Whisk until smooth. Taste and adjust: add more horseradish for heat or lemon for tang. Chill.

Cut lemons into wedges and transfer to a small serving bowl or plate. Keep additional Tabasco accessible for guests to add to taste.

Build the tower base: choose a wide platter or tiered stand. Spread the crushed or shaved ice in a generous layer to create a cold bed and sprinkle a little sea salt over the ice to help keep it from melting too fast.

Arrange chilled oysters, clams and shrimp artistically on the ice: alternate East & West Coast oysters around the edge, cluster little neck clams in a group, and place shrimp in small piles. Reserve a few oyster shells with liquor to spoon a little mignonette on top as an accent.

Spoon the Asian pear mignonette into a small bowl and place it on the platter. Put the cocktail sauce in another small bowl. Add lemon wedges and parsley sprigs for garnish. Place a bottle or small dish of Tabasco nearby.

Serve immediately: provide small forks or cocktail forks, an oyster knife if additional shucking is needed, napkins and a bowl for shells. Instruct guests to spoon a small amount of mignonette or cocktail sauce onto an oyster or clam, squeeze lemon, and add Tabasco if desired.