Little Neck Clams on the Half Shell with Champagne-Caviar Mignonette

Put 1 cup of ice in each of 4 large, shallow, rimmed soup bowls, or small, decorative trays and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 clams in their shells on each bed.

In a small bowl, combine the white pepper, 1/8 teaspoon salt, the vinegar , olive oil, and shallots , and whisk to blend. Stir in the caviar.

Spoon an equal amount of the sauce over each, or place in small decorative ramekins and serve on the side.