This “on the half shell” presentation enables the diner to pluck the meat from the shell, optionally dip it in the sauce, and bite into the plump mollusk. Some modern presentations use a bed of rock salt. They are shucked*-the top half of the shell is removed-and are most often served on a bed of crushed ice with lemon wedges and mignonette sauce or cocktail sauce. Other bivalves include oysters, mussels, and scallops, but clams and oysters are most often served on the half shell. Where’s your nearest Happy Hour with a good deal for clams on the half shell?Ĭlams are bivalves, aquatic mollusks that have a compressed body with an upper and lower shell, hinged together. The half shell (photos #1 and #2) is the simplest way to serve clams, and it is a delightful, high protein, low calorie, and nutritious dish for lovers of raw seafood.
National Clams on the Half Shell Day is March 31st.
Clams on the half shell with cocktail sauce and a side of crudites, at The Clam in New York City (photo © The Clam). Clams on the half shell with mignonette sauce, at Casino Clam Bar in New York City (photo © Casino Clam Bar).
