Ingredients

24 littleneck clams, steamed
Mayonnaise, recipe follows

Directions

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.

Ingredients

Mayonnaise:
2 teaspoons freshly squeezed lemon juice
1 tablespoon champagne vinegar
1 egg yolk*
1/2 teaspoon table salt
1/2 teaspoon dry mustard
2 pinches sugar
1 cup oil, safflower or corn

Directions

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.