Clams and Oysters on Half Shell
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Clams on Half Shell:Clean and open clams. Cut around clam through
muscle. Remove top shell. Arrange bed of crushed ice in deep soup
plate with small glass of cocktail sauce in center. Arrange 6
chilled clams in their lower shells in circle around sauce. Serve addi-
tional sauce and lemon sections.
Makes 1 serving
For variation of flavor, add 1 tablespoon finely cut water cress,
parsley, or fresh dill to the cocktail sauce.
Oyster Cocktail and Oysters on Half Shell: are served in the same way.
Serve only 4 oysters on half shell if they are extra large. Oysters must
be iced or kept in very cold part of refrigerator until served.