Oysters And Clams Recipe

Raw oysters and clams are served on the deep half of the shell; these rest on plates of broken ice, or on a bed of ice on oyster plates devised for the purpose. A lengthwise quarter or a slice of lemon is served on each plate; salt, cayenne pepper or paprika and brown bread sandwiches are passed at the same time. Sometimes a thin slice of cucumber, dipped in French dressing, is put between the bread.

Oyster And Clam Cocktails Recipe

Oyster and clam cocktails are served from small glasses, or from tomatoes, skinned, with centres scooped out to form cups. Oysters are also served hot, in scallop or silver shells, or in cocottes or soufflé dishes; five or six oysters constitute the service. The oysters are seasoned, bits of butter are added and the dish is set into the oven long enough to plump the oysters. Surround with tiny sippets of toast. Serve lemon, slice or quarter, on each plate.