Practical Way to Producing Tasty Raw Clams on the Halfshell
Hoping to dine Raw Clams on the Halfshell a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with helpful procedures on cooking a Raw Clams on the Halfshell like a famous chef made.
We hope you got insight from reading it, now let's go back to raw clams on the halfshell recipe. To cook raw clams on the halfshell you only need 4 ingredients and 3 steps. Here is how you achieve it.
To make an extraordinary Raw Clams on the Halfshell, here are the components required:
- Provide 2 dozen of fresh live clams (little neck or cherrystone are best to eat raw).
- Take 1 of lemon.
- You need 1 of tobasco sauce.
- Get 1 of cocktail sauce.
After preparing the materials, next you are good to make your appetizing Raw Clams on the Halfshell by following the guidances on this section:
- 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..
A raw clam on the halfshell is slightly salty, faintly sweet and slightly fishy. Clams taste quite different when served steamed, fried in a batter coating or added to a creamy New England chowder recipe or a Manhattan-style, tomato-based soup. At Tadich Grill in San Francisco, California's oldest restaurant. Ten Different Ways to Cook Clams on the Halfshell. Ssshucking mobile raw bar : Shucking clams on the halfshell BY GARDNER DOUGLAS.
Recipe : Raw Clams on the Halfshell
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