• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 24 fresh little neck clams, shucked and on the half shell

  2. 4 cups finely crushed ice

  3. 1/4 cup plus 1/8 teaspoon kosher salt

  4. 2 teaspoons finely crushed white pepper

  5. 1/4 cup champagne vinegar

  6. 2 tablespoons olive oil

  7. 2 tablespoons finely chopped shallots

  8. 1/4 ounce caviar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


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