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Get saucy with oysters and clams

After shucking them, try April Bloomfield’s West Coast mignonette and cocktail sauce

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Video: Aw, shucks! Tasty oysters and clams

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TODAY recipes
updated 5/16/2011 5:28:32 PM ET 2011-05-16T21:28:32

Some people love oysters and clams, but only eat them while dining out. You can enjoy them at home though, too! April Bloomfield, executive chef/co-owner of New York City’s The John Dory Oyster Bar, knows a thing or two about buying and shucking shellfish and how to eat them. Here, Bloomfield shares two sauces to go with the shellfish: a West Coast mignonette to go with the oysters and a cocktail sauce for the clams.

Recipe: West Coast mignonette (for oysters) (on this page) Recipe: Cocktail sauce (for clams) (on this page)

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Recipe: West Coast mignonette (for oysters)

Ingredients
  • 2.5 ounces jalapeños, chopped fine
  • 2.5 ounces Red Holland chilis, diced fine
  • 4 medium shallots, diced fine
  • 1/2 cup plus 2 tablespoons seasoned rice wine vinegar
  • 1 3/4 cups natural rice wine vinegar
  • Fresh cilantro
Preparation

The jalapeños, chilis and shallots should all be diced the same size: small, square and consistent. Combine the diced peppers and chilis with the shallots and vinegar. The cilantro will be left aside, then chopped and added at the last minute.

Serving Size

Makes 2 cups

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Recipe: Cocktail sauce (for clams)

Ingredients
  • 5 ounces jalapeños, diced very fine
  • 5 ounces Red Holland chili, diced very fine
  • 3 ounces freshly grated horseradish
  • 2 cups ketchup
  • 3 small lemons zested, no pith
  • 4 tablespoons lemon juice
  • 2 tablespoons plus 2 teaspoons of Champagne vinegar
  • Black pepper to taste
Preparation

Mix all ingredients together in a bowl and check seasoning. Adjust the seasoning as needed.

Serving Size

Makes 2 cups

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© 2012 MSNBC Interactive

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