Raw Clams on the Halfshell
Been eating them since I was a kid & loved to go clamming as a kid in Cape Cod when on vacation.
Ingredients
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2 dozen fresh live clams (little neck or cherrystone are best to eat raw)
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1 lemon
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1 tobasco sauce
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1 cocktail sauce
Cooking Instructions
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1
Keep clams on ice (easier to open them & best served chilled) open with a clam knife & best to hold the clam with a dishtowel as to not slice open your hand. Press knife at the seam of the hinge & press hard, when knife slides in run it through the clam to open it. Open sideways as to not lose the juice. Discard the top shell & run knife under the clam to release from bottom shell.
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2
Put a leaf of lettuce on the bottom of the dish & fill with ice. Place half a dozen clams on top of the ice. Serve with a wedge of lemon, tobasco sauce & cocktail sauce.
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3
Squeeze lemon juice over the clams. Add a couple of drops of tobasco sauce & small teaspoon of cocktail sauce & suck them right out of the shell.
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