Steamed & Chilled Clams w/Lime, Chive, & Mustard Mayonnaise

Directions

1. 1

   2 qt Steamer clams, medium * -------------------------LIME, CHIVE, MUSTARD MAYO------------------------- 1 x Egg yolk, large 1 tb Lime juice

2. 2

   colored rind only, no pith

3. 3

   Steamer (or soft-shell) clams are naturally tender enough to be cooked, chilled, and sauced for a vivid and satisfying first course

4. 4

   The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood

5. 5

   it's a good bet with cold shrimp or crabmeat, too

6. 6

   Small quahogs (on the East Coast) or Manila or other local hard clams (West Coast) may be substituted for steamers

7. 7

   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,

8. 8

   Be sure to steam hard clams just until they begin to open