Little Neck Clams on the Half Shell with Champagne-Caviar Mignonette
Source of Recipe
Food Network
List of Ingredients
Little Neck Clams on the Half Shell with Champagne-Caviar Mignonette
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
Recipe
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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