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Ingredients
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Clams
Mignonette sauce
To serve
Method
Clams
clean clams
Rinse the clams under cold running water to remove surface grit. Discard any clams with cracked shells. If you suspect sand inside, soak clams in a large bowl of cold salted water (about 1 tablespoon kosher salt per quart) for 20–30 minutes, then lift them out (do not pour water off over them) to leave grit behind.
shuck or steam
For Rhode Island–style raw clams served on the half-shell: place a clam flat-side up on a stable surface, insert an oyster knife at the hinge, twist to pop the hinge, run the knife under the top shell to free it and cut the muscle under the meat to release the clam to the bottom shell. Rinse any remaining grit from the shelled clam and arrange on a bed of crushed ice. If you prefer steamed-open clams: place a large pot with a tight-fitting lid over medium-high heat with 1/2 cup water, bring to a simmer, add clams, cover and steam 4–6 minutes until shells open; discard any that remain closed. Transfer opened clams to a bowl of ice briefly to stop cooking, then transfer to half-shells and arrange on crushed ice.
Mignonette sauce
Prepare shallots: peel and very finely mince the shallots so they soften and release flavor into the vinegar.
Mix vinegars and aromatics: in a small bowl combine the red wine vinegar and champagne vinegar. Add the minced shallot, crushed peppercorns, granulated sugar, and sea salt. Stir until the sugar and salt are dissolved.
Season and rest: add the freshly ground black pepper, chopped parsley and lemon zest if using. Taste and adjust — add up to 1/2 teaspoon more sugar if the vinegar is too sharp, or a pinch more salt if it tastes flat. Let the sauce rest in the refrigerator for at least 15–20 minutes (up to 1 hour) so the shallots mellow and flavors marry.
Bring to serving temperature: remove the mignonette from the fridge 5 minutes before serving so it is chilled but not overly cold.
To serve
Arrange service: spread the crushed ice on a shallow platter or individual plates and nestle the clams (on the half-shell) on top, hinge side down so they sit flat.
Finish: spoon a small amount of mignonette over each clam or serve the mignonette in a small bowl for guests to spoon themselves. Garnish with lemon wedges. Serve immediately with small forks.