Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, raw clams on the halfshell. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Raw Clams on the Halfshell is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Raw Clams on the Halfshell is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook raw clams on the halfshell using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Raw Clams on the Halfshell:
- Take fresh live clams (little neck or cherrystone are best to eat raw)
- Take lemon
- Prepare tobasco sauce
- Take cocktail sauce
Steps 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 with this special food raw clams on the halfshell recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
