Clams on the Half Shell
Prep time
Total time
Fresh, sweet summer clams with an apple-ginger mignonette.
For the Mignonette:
  • ¼ an apple, diced into pieces small enough to fit into a clam shell
  • ½ a shallot, minced
  • 1 1-inch piece of ginger, minced
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon mirin
  • 1 healthy pinch red pepper flakes
  • freshly ground black pepper, to taste
  • 1 small pinch kosher salt
For Shucking:
  • fresh clams, cleaned and chilled
  • a large plate/bowl of ice, for setting the clams on top of
  • lemon wedges
  1. Combine all of your mignonette ingredients, stir, and set aside on the counter or in the fridge until you're ready to use it.
  2. For the clams, you can clean them by placing them in a large bowl of cold water with ½ cup cornstarch to help draw out any sand. Let them soak in the fridge for 1 hour, then remove each one one by one, scrub to remove any leftover bits of grit or sand, and begin shucking.
  3. To shuck the clam, pick one up and grab a blunt knife (like a butter knife). There is a pointy end where the shell seems to come together to form a seal. Take the knife and stick it through the shell here; you will have to use some force and I highly recommend holding the clam with a towel so you don't accidentally cut yourself. Push the knife up through here, then, keeping it in between the two shells, bring it around all the way along the clam, until you can wedge the knife up between the two thinner parts at the front and open the clam entirely. Twist apart the top shell, scrape off any meat from the top, and place the clam on the half shell on your plate of ice. If this is your first clam shucking experience, as it was mine, just keep trying and I know you will get the hang of it eventually! Serve with a little teaspoon for the mignonette and enjoy immediately, preferably with a cocktail.
Recipe by The Crepes of Wrath at