Raw Clams On The Half Shell
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Rice Wine VinegarDirections:
1
Scrub the clams under cold water with a stiff brush to remove the dirt
2
Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand
3
Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice
4
Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open
5
Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it
6
Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself
7
) Tip out the clam juice into the bowl and pour it back over the shucked clams
8
Nestle the clams in a bed of crushed ice or rock salt to keep them steady
9
Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar
10
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork
11
Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together
12
Serve with raw oysters and clams