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Raw Clams on the Halfshell

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We hope you got benefit from reading it, now let's go back to raw clams on the halfshell recipe. You can have raw clams on the halfshell using 4 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Raw Clams on the Halfshell:

Get 2 dozen of fresh live clams (little neck or cherrystone are best to eat raw).
Prepare 1 of lemon.
You need 1 of tobasco sauce.
Take 1 of cocktail sauce.

Steps to make Raw Clams on the Halfshell:

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..

Clams casino is a clam 'on the halfshell' dish with breadcrumbs and bacon. Green peppers are also a common ingredient. It originated in Rhode Island in the United States. It is often served as an appetizer in New England and is served in variations nationally. The dish uses littlenecks or cherrystone clams.

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