Description
Want to become skilled at preparing raw clams at home? This classic recipe for clams on the half shell will help you create a restaurant-worthy appetizer in your kitchen.
Fresh shucked clams served with bright mignonette sauce make this elegant appetizer special. The recipe takes about 30 minutes to prepare and delivers pure ocean flavor perfect for special occasions.
Ingredients
Scale
- 24 littleneck clams (best for eating raw).
- 1 cup rice wine vinegar.
- 1 shallot, minced.
- 1-inch piece fresh ginger, peeled and grated.
- ½ hothouse cucumber, peeled and minced.
- Fresh black pepper.
- Fresh cilantro leaves, chopped.
- Crushed ice for serving.
- Lemon wedges.
- Cocktail sauce (optional).
Instructions
- Clean the clams: Scrub them under cold water with a stiff brush to remove dirt.
- Prepare the mignonette: In a small bowl, combine rice wine vinegar, minced shallots, grated ginger, cucumber, black pepper, and chopped cilantro. Cover and chill for at least 1 hour.
- Shuck the clams:
- Hold each clam with a thick cloth to protect your hand
- Insert the knife at the hinge
- Run the knife through to open
- Detach the meat from the top shell
- Keep the clam in the bottom shell with its juice
- Presentation: Place a bed of crushed ice on your serving plate and arrange the shucked clams on the ice.
Notes
– Chilled clams are easier to open.
– Use a proper clam knife for safety.
– A dish towel protects your hands while shucking.
– Discard clams that don’t close when tapped.
– The clam’s natural juice enhances flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Seafood
- Method: Raw