Littleneck Clams on the Halfshell with Cucumber Sauce Mignonette

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.
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