Little Neck Clams on the Half Shell with Champagne-Caviar Mignonette

Total Time:
10 min
Prep:
10 min

Yield:
4 appetizer servings
Level:
Easy

Ingredients
  • 24 fresh little neck clams, shucked and on the half shell
  • 4 cups finely crushed ice
  • 1/4 cup plus 1/8 teaspoon kosher salt
  • 2 teaspoons finely crushed white pepper
  • 1/4 cup champagne vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallots
  • 1/4 ounce caviar
Directions
  • Put 1 cup of ice in each of 4 large, shallow, rimmed soup bowls, or small, decorative trays and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 clams in their shells on each bed.

  • In a small bowl, combine the white pepper, 1/8 teaspoon salt, the vinegar, olive oil, and shallots, and whisk to blend. Stir in the caviar.

  • Spoon an equal amount of the sauce over each, or place in small decorative ramekins and serve on the side.


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