Clams with sauce mignonette


by: Carolina Girl

A gorgeous recipe from eRecipe.


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serves: 4

2 1/2 cups (600 ml) littlenecks or other small hard-shell clams (washed)

A little bladderrack or other edible seaweed, for serving


3 tablespoons good-quality white or red wine vinegar

1 teaspoon sunflower oil

1/4 teaspoon coarsely crushed black peppercorns

1 tablespoon thinly sliced green onion tops

Nutrition Facts
Clams with sauce mignonette

Servings Per Recipe: 4

Amount per Serving

Calories: 389

  • Total Fat: 23.2 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 72.8 mg
  • Sodium: 695.9 mg
  • Total Carbs: 32.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.1 g
  • Protein: 10.7 g

how is this calculated?

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1.  Slide the long, sharp edge of a small knife between the two tightly closed shells, on the opposite side to the hinge.

2.  Draw the blade of the knife back so that only the tip is inside the clam. Run just the very tip of the knife all the way around the edge of the shell, so as not to damage the clam inside. You will eventually feel the resistance give way.

3.  Run the blade around the top inside edge of the shell to release the clam from the top shell. Carefully pull back the top shell so as not to damage the clam, releasing it where necessary if still attached. Release the meat from the bottom shell and snip off the shell, if desired.

4.  Arrange the clams on their half-shells on a plate of crushed ice and seaweed, and spoon the sauce over them.

5.  Mix together the ingredients for the sauce just before serving. Arrange the clams on a plate with a little seaweed, spoon a little of the sauce into each one, and serve.

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