---------- Recipe via Meal-Master (tm) v8.02
  
 	    Title: STEAMED & CHILLED CLAMS W/LIME, CHIVE, & MUSTARD
      MAYONNAISE
  Categories: Seafood, Appetizers
       Yield: 6 servings
  
       2 qt Steamer clams, medium *
 
 -------------------------LIME, CHIVE, MUSTARD MAYO-------------------------
       1 x  Egg yolk, large
       1 tb Lime juice, fresh
   1 1/2 t  Dijon-style mustard
     3/4 c  Oil **
     1/2 t  Salt (or to taste)
       1 pn White pepper, fresh
       2 t  Chives
     1/4 t  Lime zest, fresh ***
       3 dr Tabasco
  
   *     about 3 pounds
   **    corn, peanut, or other mild vegetable oil, NOT olive.
   ***   colored rind only, no pith.
   Steamer (or soft-shell) clams are naturally tender enough to be cooked,
   chilled, and sauced for a vivid and satisfying first course.  The sauce
   here is no kin whatsoever to the ketchupy stuff that too often swamps cold
   seafood; it’s a good bet with cold shrimp or crabmeat, too.
   Small quahogs (on the East Coast) or Manila or other local hard clams
   (West Coast) may be substituted for steamers.  Because their shelled-out
   meats are firmer and their necks needn't be skinned, they tend to be
   neater morsels than the raggedy soft-shells, but steamers hold the edge
   from flavor.  Be sure to steam hard clams just until they begin to open;
   they can toughen in a flash if over-cooked.
   Boil half an inch of water in a large pot.  Add the well-scrubbed clams
     (see STORING & CLEANING CLAMS), cover, and bring to a boil over high
  heat.
   Uncover (to prevent boiling over) and cook, shaking the pot or stirring
   the shellfish whenever the foam boils high, for 2 or 3 minutes, or just
   until all the clams have opened.
   Pour the potful into a collander set over a big bowl; reserve the broth.
   When the clams have cooled, shuck them, pulling off and discarding the
   rubbery ring of membrane encircling the bodies as well as the loose, dark
   skin covering the “neck,” or siphon.  Place in a big bowl.
   Strain the broth onto the clams through cheesecloth in a sieve; stop
   pouring before any sand appears.
   Stir and swish the clams through the broth to further desand them (some
   grains always survive the earlier steps).  Lift out the clams with a
   slotted spoon and set them aside.  Let the broth settle, strain it again,
   and repeat the clam rinsing and draining, twice if it seems a good idea.
   Chill the clams.  Refrigerate or freeze the broth for a future chowder or
   sauce.
   No more than 3 hours before serving, drain the clams again and fold them
   into about half the mayonnaise.  Refrigerate.
   To serve, divide the sauced clams among seafood cocktail glasses or small
   glass bowls.  Top with more mayonnaise; garnish with a leaf or two of
   green stuff -- parsley, coriander, watercress, or baby lettuce.
   LIME, CHIVE, & MUSTARD MAYONNAISE:
   Whisk together the egg yolk, lime juice, and mustard.  Whisking hard,
   begin adding oil a few drops at a time, beating in each addition
   completely before adding more.  After the mixture has thickened, add the
   remaining oil in a thin stream while beating rapidly.
   Season with salt, pepper, chives, lime zes, and Tabasco.  Taste carefully;
   the mayonnaise should be highly seasoned, so add more lime juice, mustard,
   pepper, and/or Tabasco if needed, but be cautious about the salt -- the
   clams will supply enough brininess for most tastes.  Refrigerate until
   needed.
   STORING & CLEANING CLAMS:
   Store fresh clams in the refrigerator with a light covering, not airtight.
   Clean them as close to cooking time as possible.  To clean, scrub the
   shells under the running cold tap with a vegetable or potato brush; give
   special attention to the hinges.  Cover with fresh water and soak for an
   hour or so, stirring them about once or twice.  Lift them out of the
   soaking water to leave behind the sand they will have shed.
    -- from MRS. WITTY'S HOME-STYLE MENU COOKBOOK,
       by Helen Witty
  
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