electronic Gourmet Guide

Clams on the Halfshell


Open the clams: see the photo series.

Garnish a soup plate with an ice filled well with 2 clamshells filled with one ounce of cocktail sauce each, and two quarter lemons (use parsley to underlie the sauce and lemons, and lay out a dozen nicely opened clams on each. When opening the clams, catch the liquor in a bowl, and serve it in a tall thin glass with enough tomato juice to make it pink and a dash of Tabasco.

eGGsalad No. 24



© 1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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Modified July 2007