This recipe serves four.
- 20 Littleneck Clams-opened, loosened from the shell and presented in halfshell
- 1/3 Cup Red Wine Vinegar
- 3 Tbsp. Peeled, Seeded and Finely Diced Cucumber
- 3 Tbsp. Very Finely Diced Shallots or Onions
- 2 tsp. Freshly Cracked Black Pepper
- Place the chilled raw clams on a chilled serving plate.
- Combine the vinegar, cucumber, shallots and cracked pepper, stir and reserve.
- When ready to serve, present the clams with the sauce and enjoy.