Clams on the Half Shell with Fresh Mayonnaise
Whisk together the egg yolk, salt, ground mustard, and sugar in a glass bowl. Combine the lemon juice and vinegar in another bowl.
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Cooking tools:
- Non-skid pad
- Chef's knife
- Serving platter
- Mixing bowl
- Whisk
- Measuring spoon
- Refrigerator
Ingredients
- 24 littleneck clams, steamed
- 1 large egg yolk
- 1/2 teaspoon fine grain salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup oil, safflower or corn
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