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

1. 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.

2. 2

   Sprinkle 1 tablespoon of the kosher salt over each bowl of ice.

3. 3

   Place 6 clams in their shells on each bed.

4. 4

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

5. 5

   Stir in the caviar.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.