Clams On The Half Shell With Fresh Mayonnaise
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Serve one teaspoon mayonnaise on top of chilled clams on the half shell
2
For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise
3
In a bowl, combine lemon juice and champagne vinegar
4
In a separate glass bowl, whisk together egg yolk and dry ingredients
5
Add half of the lemon juice mixture to the dry ingredients
6
Mix well before adding any oil
7
Begin adding oil, a little at a time, until it is incorporated into the emulsion
8
The color should lighten once 1/4 of the oil is emulsified
9
Then add the oil in a slow constant stream, whisking continuously
10
After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture
11
Continue to whisk until all of the oil is incorporated
12
Leave at room temperature for 1 hour
13
Refrigerate, covered, for up to 1 week
14
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
15
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell