Full Plates of Half Shell Clams

Full speed ahead saluting Clams on the Half Shell Day
Especially with presentation reigning these days.
Have your menus shine with pithy presentation.
Nor merely of clams — but other seafood on the half shell.
The Menu Shoppe has it covered…
great tips for great menus.
…marinades and dips add other creativity
to half shell creations.
Grilled Clams on the Half Shell with Ginger Mignonnette
5 tablespoons rice vinegar
3 tablespoons peanut oil
1 teaspoon Asian sesame oil
1/2 teaspoon finely grated peeled fresh ginger
1 scallion, thinly sliced
1 fresh serrano chile or 1/2 fresh jalapeño chile, minced
1/4 teaspoon salt
1/8 teaspoon ground cumin
1 to 2 cups coarse salt for stabilizing clams on platter
24 small hard-shelled clams (2 1/2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
Whisk together all ingredients except coarse salt and clams (to make mignonnette sauce).
Prepare grill for cooking. If using a charcoal grill, open vents in bottom of grill.
NOTE: Clams can be cooked under broiler in a salt-covered shallow baking pan. Broil 5 to 7 inches from heat until just cooked through, 1 to 2 minutes
Cover a large platter with a 1/2-inch layer of coarse salt to hold clams in place for serving. Grip 1 clam in a kitchen towel with its “hinge” facing toward you. Working over a bowl to catch any clam liquor, slide knife in between the 2 shells at a point opposite hinge and rotate clam, sliding knife between shells, until knife reaches hinge. Cut through hinge, being careful to avoid hitting center of clam. Open shells, sliding knife along underside of top shell to detach it from clam. Pull top shell off and discard, keeping clam in bottom shell, and slide knife under clam to loosen, preserving as much clam liquor as possible in bowl.
When fire is moderately hot–set rack on grill. Using tongs, arrange clams on the half shell in 1 layer on rack and spoon some reserved liquor on them. Once clam liquor reaches a boil, allow clams to grill, uncovered, until just cooked through, 3 to 4 minutes. Carefully transfer clams with tongs to platter and drizzle with mignonnette.
…and for the ready-made variety…
From gillttastte.com of course…
Lobster risotto on the Half Shell.
Serve iced… amid diamonds of ice.
Pristine.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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This entry was posted in menus, National Food Holiday, presentation, seafood and tagged , , , , . Bookmark the permalink.

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