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Clams On The Half Shell With Fresh Mayonnaise Recipe

by Global Cookbook

Ingredients

24 x littleneck clams steamed, chilled 2 tsp freshly-squeezed lemon juice 1 Tbsp. champagne vinegar 1 x egg yolk

1/2 tsp table salt 1/2 tsp dry mustard 2 pch sugar 1 c. oil safflower or possibly corn

Directions

1. In a bowl, combine lemon juice and champagne vinegar.
2. In a separate glass bowl, whisk together egg yolk and dry ingredients.
3. Add in half of the lemon juice mix to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, till it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add in the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add in the rest of the lemon juice mix.
4. Continue to whisk till all of the oil is incorporated. Leave at room temperature for 1 hour. Chill, covered, for up to 1 week.
5. Serve one tsp. mayonnaise on top of chilled clams on the half shell.
6. This recipe yields 4 to 6 servings.
7. Variations: Add in 1 Tbsp. of any of the following ingredients: roasted garlic, basil chiffonade, minced chipotle peppers, finely diced roasted red peppers, or possibly prepared horseradish to one c. of mayonnaise.
8. Caution: The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs. Avoid mixing yolks and whites with the shell."

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