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Recipe Detail Page
Briny Half-Shell Clam Cocktail
Early Summer 2023
These slurpable clams are perfect party food. The flavours are bracing, and the filling is cold, crunchy and refreshing. Best part is you can do most of the work a day ahead. Clams are pretty inexpensive compared to other seafood, making them aces for serving a crowd. They’re sustainable, too. Ask your fishmonger if the clams have been purged of sand already—if not, refrigerate for 1 hour in a mixture of 8 cups (2 L) cold water and 1/2 cup (125 mL) dissolved Diamond Crystal Kosher salt.
Makes 18
1/2 cup (125 mL) water or lager
18 cherrystone clams, 2 to 2 1/2 inches (5 to 6.5 cm) wide, scrubbed
1/2 cup (125 mL) tomato juice
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) finely diced pickled jalapeño
2 tbsp (30 mL) pickled jalapeño brine
2 tbsp (30 mL) finely diced white onion
2 tbsp (30 mL) pitted, finely diced green olives
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper
Coarse salt or crushed ice to serve
1 tbsp (15 mL) finely chopped parsley
1. Place water or lager in a large skillet over medium heat. Bring to a boil and add clams. Cover and cook 6 to 7 minutes or until opened (if clams are tightly packed, give them a stir to encourage them to open). Reserve 2 tbsp (30 mL) cooking liquid. Strain clams and discard remaining liquid.
2. Once cool enough to handle, twist clam shells open and remove meat. Refrigerate 18 half-shells to use as serving vessels. Roughly chop meat. Add to a bowl along with reserved cooking liquid, tomato and lemon juices, pickled jalapeño and brine, onion, olives and oil. Season to taste with salt and pepper. Cover and refrigerate, up to a day, until ready to serve.
3. Fill a large lipped platter with coarse salt or crushed ice. Divide clam mixture between half-shells and arrange on platter. Sprinkle parsley overtop and serve cold.
Makes 18
