Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, raw clams on the halfshell. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Raw Clams on the Halfshell is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Raw Clams on the Halfshell is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook raw clams on the halfshell using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Raw Clams on the Halfshell:
- Make ready 2 dozen fresh live clams (little neck or cherrystone are best to eat raw)
- Prepare 1 lemon
- Get 1 tobasco sauce
- Get 1 cocktail sauce
Instructions to make Raw Clams on the Halfshell:
- Keep clams on ice (easier to open them & best served chilled) open with a clam knife & best to hold the clam with a dishtowel as to not slice open your hand. Press knife at the seam of the hinge & press hard, when knife slides in run it through the clam to open it. Open sideways as to not lose the juice. Discard the top shell & run knife under the clam to release from bottom shell.
- Put a leaf of lettuce on the bottom of the dish & fill with ice. Place half a dozen clams on top of the ice. Serve with a wedge of lemon, tobasco sauce & cocktail sauce.
- Squeeze lemon juice over the clams. Add a couple of drops of tobasco sauce & small teaspoon of cocktail sauce & suck them right out of the shell.
So that is going to wrap it up for this exceptional food raw clams on the halfshell recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
