Recipe courtesy of Alton Brown
Show: Good Eats
25 min
20 min
5 min
4 to 6 servings


  • 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


Serve one teaspoon mayonnaise on top of chilled clams on the half shell.

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.


In a bowl, combine lemon juice and champagne vinegar.

In a separate glass bowl, whisk together egg yolk and dry ingredients.

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.

Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week.


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.


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