Recipe: Clams on the Halfshell

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

Recipes:

© 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

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