Raw Clams on the Halfshell
Raw Clams on the Halfshell

Hey everyone, I hope you are having an incredible 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 popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Raw Clams on the Halfshell is something which I have loved my whole life.

To begin with this particular recipe, we have to 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:
  1. Prepare 2 dozen fresh live clams (little neck or cherrystone are best to eat raw)
  2. Make ready 1 lemon
  3. Take 1 tobasco sauce
  4. Prepare 1 cocktail sauce
Instructions to make Raw Clams on the Halfshell:
  1. 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.
  2. 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.
  3. 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.

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