Keep the clams chilled until ready to shuck. If whole, scrub shells under cold running water to remove grit. Shuck clams carefully, leaving the clam meat in the deeper half-shell. Discard the top shell and any broken shells. Save up to 1 teaspoon of clam liquor per shell to help keep the meat moist.

Set serving bed

Spread the crushed ice or rock salt evenly across a large serving platter to create a stable bed. Arrange clams on the bed, meat side up, spaced so spooning condiments is easy.

Place lemon wedges on the platter alongside the clams.

Condiments

Grated horseradish

Peel and grate fresh horseradish just before service for maximum heat. Place 1 tablespoon in a small bowl labeled 'Grated Horseradish.' If you have leftover, keep refrigerated and use sparingly.

House hot sauce

Pour the house hot sauce into a small sauce dish. If desired, mix with the melted butter (2 tsp) for a slightly richer drizzle option.

Rotating Mignonette

Make the base mignonette

In a small bowl, combine 3 teaspoons red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon freshly ground black pepper, and 1 teaspoon sea salt. Stir to dissolve the salt. Add the teaspoon of finely chopped fresh herbs and mix.

Add rotating element

Choose one optional flavor element and stir it into the mignonette: finely diced cucumber (for a refreshing crunch), citrus zest (lemon or lime, for brightness), or diced jalapeño (for heat). Use approximately 1 teaspoon of the chosen element. Taste and adjust vinegar or salt if needed.

Transfer the mignonette to a small serving bowl and chill briefly until service.

Assembly & Service

To serve, set the platter of clams on the table with the bowls of grated horseradish, house hot sauce (and butter-hot sauce if used), and the rotating mignonette. Provide small forks or oyster forks and napkins.

How to eat: Squeeze lemon over a clam to taste, add a small dab of grated horseradish (a little goes a long way), or spoon a small amount of the mignonette over the meat. For a spicy finish, add a drop of house hot sauce. Recommend tasting a clam with each condiment to appreciate the differences.