Clams In The Half Shell Recipe
half dozen; mignonette, cocktail sauce
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Ingredients
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Clams
Mignonette Sauce
Cocktail Sauce
Method
Preparing Clams
- 1
Clean the Clams
Rinse the fresh clams under cold running water to remove any sand or debris. Use a brush to scrub the shells if necessary.
- 2
Shuck the Clams
Using a clam knife, carefully insert the knife into the hinge of each clam. Twist the knife to pop open the shell and slide the knife along the inside to detach the meat from the shell. Leave the clam meat in the bottom half of the shell.
Making Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, combine the red wine vinegar, finely chopped shallots, and freshly ground black pepper. Stir well to mix.
- 4
Chill
Cover the mignonette sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Making Cocktail Sauce
- 5
Mix Ingredients
In a separate bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well until fully integrated.
- 6
Adjust Seasoning
Taste the cocktail sauce and adjust the hot sauce according to your preference.
Serving
- 7
Plate the Clams
Arrange the shucked clams on a serving platter, ensuring they are stable and won't tip over.
- 8
Serve with Sauces
Serve the clams alongside the chilled mignonette sauce and cocktail sauce for dipping.