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Let's Eat Kitchen: Shellfish Raw Bar

June 25, 2016 10:47 AM

Maria Papa gives Dan a little lesson in proper shellfish shucking technique, on the way to the creation of a delicious raw bar.

Add a Raw Bar to Your Summer Fun

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Turn any ho-hum Fourth of July outdoor barbecue into a truly memorable event by adding a raw bar. Fresh little neck clams and a variety of oysters are plentiful up and down our Eastern seaboard, making this special touch to your summer fun affordable as well as delicious.

Raw clams and oysters have distinct individual tastes, yet share that pure, smooth, ocean flavor.

Big Italian American families traditionally have a wizened old man in the corner of every summer  outing parked next to a bushel of little neck clams bent over in a rhythmic repetitive movement of non-stop shucking. Plenty of these beauties are consumed “au naturale” with maybe a squeeze of fresh lemon, but they’re also tasty with a pinch of this very special cocktail sauce …

Pretty-much-the-best-cocktail-sauce-there-ever-was

3/4 cup ketchup

3 TBS fresh, finely grated horseradish root

1/2 tsp freshly squeezed lemon juice

1/8 tsp finely ground black pepper

dash Tabasco (optional)

combine all ingredients in glass container, cover, and let sit overnight in the refrigerator for all flavors to meld.

This outrageously good cocktail sauce may be used on raw little neck clams, as well as oysters.

Champagne Mignonette sauce for raw Oysters

1/2 cup champagne vinegar

2 TBS minced shallots

1/2 tsp sugar

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

Prepare the mignonette by combining all ingredients and chilling in refrigerator for at least 4 hours in a covered container before use. Just a little dab on of this mignonette compliments the brininess of a raw oyster and brings out its wonderful flavor.

And when eating raw fish of any kind, please make certain it is absolutely super fresh.


Credits

Joel Landas

Copyright 2016 - WNYT-TV, LLC A Hubbard Broadcasting Company

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