Raw Clams On The Half Shell Recipes

Steps:

• In a large pan heat butter and oil.
• Saute shallots 2 minutes add garlic give a couple stirs then add white wine simmer 5 minutes or till reduced in half.
• Add can diced tomatoes.
• Add seasonings and bring to boil.
• Add frozen clams just to heat.
• Place on a platter and drizzle olive oil over clams.
• Garnish with parsley.
• Serve with a nice fresh crusty bread.
• Or toss clams into cooked pasta for a meal.

Steps:

• Serve one teaspoon mayonnaise on top of chilled clams on the half shell.
• For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise.
• In a bowl, combine lemon juice and champagne vinegar.
• In a separate glass bowl, whisk together egg yolk and dry ingredients.
• Add half of the lemon juice mixture to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, until it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture.
• Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
• Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
• Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
• Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
• Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
• Serve with lemon wedges.