Oysters or Clams on the Half Shell
From Luncheons, 1902
Condiments and sandwiches are passed with this course.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 18. The excerpt below is the record exactly as published.
OYSTERS OR CLAMS ON THE HALF SHELL Kaw oysters and clams are served on the "half shell" for a first course. Blue Point oysters and Little Neck clams are the varieties preferred. The smallest ones, and those uni- form in size, should be selected. They should be opened 42 LUNCHEONS only a short time before serving. The muscle holding the inollusk to the shell is cut and the oyster or clam is served on the deep valve. Arrange the clams or oysters symmetrically in a circle, the beaks turned to the center, on a bed of cracked ice. Place in the middle a quarter of a lemon cut lengthwise, the top edge shaved off and the seeds extracted. Best the piece of lemon on a sprig of parsley or any green leaf
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