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1
Scrub the clams under cold water with a stiff brush to remove the dirt.
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2
Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand.
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3
Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice.
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4
Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open.
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5
Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it.
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6
Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself.)
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7
Tip out the clam juice into the bowl and pour it back over the shucked clams.
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8
Nestle the clams in a bed of crushed ice or rock salt to keep them steady.
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9
Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
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10
1 cup rice wine vinegar
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11
1 shallot, minced
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12
1-inch piece fresh ginger, peeled and grated
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13
1/2 hothouse cucumber, peeled and minced
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14
Several turns freshly ground black pepper
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15
1 handful fresh cilantro leaves, chopped
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16
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork.
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17
Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together.
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18
Serve with raw oysters and clams.
