Rockaway Raw Bar ala Ramone

March 31, 2011

Author Notes: Twenty, twenty, twenty four hours to go…I wanna be sedated. Get me to a clam bar put me on a plane hurry, hurry, hurry before I go insane…
Cocktail sauce? Oh no, Oh no, Oh noooo!
This is a very simple mignonette but potentially lethal for the unsuspecting. I came up with this for a reunion of old college friends where I was blessed to have some expert shuckers on hand. They cranked out dozens of ersters while I worked on the mignonette. One of my friends had never tasted fresh oysters before and was going for a second helping. He was complementing me on the sauce when all of a sudden he experienced the H Bomb effect and his eyes got really, really big. The briny taste of raw shellfish should not be smothered by red glop. And I’ll say no more except that I thought about calling it “Horses on Hatch Covers” in tribute to another food52 recipe I’ve liked.

Serves: 4


  • 12 littleneck clams or the same number of really good oysters, such as quilicene or kumamoto
  • 1 cup pear vinegar (or substitute good champagne vinegar)
  • 1 large shallot chopped
  • 1 heaping tablespoon freshly grated horseradish
  • 1 teaspoon freshly ground white peppercorns
In This Recipe


  1. Shuck the oysters and set them out on a tray of crushed ice. They’ll be gone before the ice melts.
  2. Whisk together the remaining ingredients and pour into a bowl with a small spoon for your guests to top their bivalves with. You might want to warn them about the H Bomb unless you think they might want to relive their bar mitzvah.

More Great Recipes:
Seafood|Gluten-Free|Appetizer|Hors D'Oeuvre