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electronic Gourmet Guide

 

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.

 
Paris
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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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