Raw Clams on the Halfshell

Name: Raw Clams on the Halfshell
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 dozen fresh live clams (little neck or cherrystone are best to eat raw); 1 lemon; 1 tobasco sauce; 1 cocktail sauce

WeekendWarriors @cook_3012936

Been eating them since I was a kid & loved to go clamming as a kid in Cape Cod when on vacation.

WeekendWarriors @cook_3012936

Been eating them since I was a kid & loved to go clamming as a kid in Cape Cod when on vacation.

Saved

Ingredients

15 mins

4 servings

2 dozenfresh live clams (little neck or cherrystone are best to eat raw)
1lemon
1tobasco sauce
1cocktail sauce

Saved

Steps

15 mins

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.