Steamed & Chilled Clams w/Lime, Chive, & Mustard Mayonnaise
2 qt Steamer clams, medium * -------------------------LIME, CHIVE, MUSTARD MAYO------------------------- 1 x Egg yolk, large 1 tb Lime juice, fresh 1 1/2 t Dijon-style mustard 3/4 ...
Ingredients
- 2qt steamer clams, medium *
- 1tb lime juice, fresh
- 11/2 t dijon-style mustard
- 3/4c oil **
- 1/2t salt (or to taste)
- 1pn white pepper, fresh
- 2t chives
- 1/4t lime zest, fresh ***
Directions
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2 qt Steamer clams, medium * -------------------------LIME, CHIVE, MUSTARD MAYO------------------------- 1 x Egg yolk, large 1 tb Lime juice
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colored rind only, no pith
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Steamer (or soft-shell) clams are naturally tender enough to be cooked, chilled, and sauced for a vivid and satisfying first course
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The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood
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it's a good bet with cold shrimp or crabmeat, too
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Small quahogs (on the East Coast) or Manila or other local hard clams (West Coast) may be substituted for steamers
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Because their shelled-out meats are firmer and their necks needn't be skinned, they tend to be neater morsels than the raggedy soft-shells,
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Be sure to steam hard clams just until they begin to open