Clams on the Halfshell

• Recipe By: Fonds de Cuisine
• Serving Size: 1
• Preparation Time: 10 minutes
• Categories: Appetizer, Shellfish

• 1 dozen Clams Cherrystone or Little Neck
• 2 fluid ounces cocktail sauce—see recipe
• 1/2 each lemon in quarters
• 1/4 bunch parsley

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

• The Broadway Clam
• How to Open a Clam

Recipes:

• Baked Stuffed Clams
• Clam Bisque
• Cocktail Sauce
• Clams on the Halfshell
• Manhattan Clam Chowder
• New England Clam Chowder—Thick!
• White Clam Sauce for Linguini

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

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

Copyright © 2007, Forkmedia LLC. All rights reserved.

Modified July 2007