East Coast Trio* Recipe

Keep oysters cold until ready to shuck. Arrange crushed ice on a small plate or shallow bowl to form a stable bed.

Rinse oyster shells under cold water, scrub away any debris. Using a shucking knife and a towel, insert the knife at the hinge, twist to pop open, run blade under the top shell to release, then cut the muscle on the bottom shell to free the oyster while keeping it in its cupped shell. Retain the liquor (liquid) inside the shell.

Place each shucked oyster on the prepared crushed ice. Serve immediately with a lemon wedge and a small spoonful of cocktail sauce if desired (provide cocktail sauce on the side).

Rinse and scrub clams under cold running water to remove grit. Discard any clams with cracked shells or that do not close when tapped.

In a medium saucepan with a tight-fitting lid, combine 1 cup water, 1/4 cup white wine (if using), smashed garlic clove, and bay leaf. Bring to a rolling simmer over medium-high heat.

Add the clams to the simmering liquid, cover, and steam for 5–7 minutes, shaking the pan once after 2–3 minutes, until the clams open. Discard any that remain closed.

Remove clams with tongs to a serving bowl. Add 1 tablespoon butter to the pan juices and stir until melted; pour the buttery cooking liquid over the clams. Sprinkle with 1 teaspoon chopped parsley. Serve immediately with lemon wedges and additional butter on the side if desired.

In a separate pot, bring 1 cup water to a simmer with half a lemon (squeezed into the water and then dropped in) and 1/2 teaspoon Old Bay seasoning.

Add the shrimp to the simmering liquid and cook 2–3 minutes for small shrimp, until they are pink, opaque, and just firm. Avoid overcooking.

Drain shrimp and transfer to a bowl. Toss with 2 tablespoons melted butter and a squeeze of fresh lemon. Keep warm until plating.

In a small bowl, combine 1/4 cup ketchup, 1 teaspoon prepared horseradish (add more to taste for heat), 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon fresh lemon juice, a dash of hot sauce if using, and 1/8 teaspoon salt. Stir until smooth and refrigerate until serving. Taste and adjust horseradish or hot sauce for desired heat.

On a chilled platter or shallow bowl, create a bed of crushed ice. Arrange the 3 shucked oysters on one side of the platter on ice.

Place the bowl of steamed clams (with a little of their buttery cooking liquor) on the platter next to the oysters.

Arrange the steamed shrimp beside the clams. Add a small ramekin of cocktail sauce near the shrimp and another small dish of melted butter near the clams if desired.

Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately so oysters remain cold and shellfish remain warm.