Littleneck Clams on the Halfshell with Cucumber Sauce Mignonette

This recipe serves four.

Ingredients:

• 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

Instructions:

• 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.