Ingredients

• 24 littleneck clams, steamed
• Mayonnaise, recipe follows
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoon champagne vinegar
• 1 egg yolk*
• 1/2 teaspoon table salt
• 1/2 teaspoon dry mustard
• 2 pinches sugar
• 1 cup oil, safflower or corn

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Instructions

1. Serve one teaspoon mayonnaise on top of chilled clams on the half shell.
2. For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise.
3. In a bowl, combine lemon juice and champagne vinegar.
4. In a separate glass bowl, whisk together egg yolk and dry ingredients.
5. Add half of the lemon juice mixture to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, until it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture.
6. Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week.
7. *RAW EGG WARNING
8. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.