Steamer Clams With Mustard Mayonnaise

• 1 quart soft-shell or steamer clams
• 1/2 cup cold water
• 1/4 cup mayonnaise, approximately
• 1 tablespoon mustard, preferably Dijon-style
• 8 thin slices cucumber
• 4 tomato wedges
• 2 lemon wedges

1. Rinse the clams thoroughly and put them in a saucepan.
2. Add the water and cover.
3. Bring to the boil and steam five to 10 minutes, or until the clams partly open.
4. Line a sieve with cheesecloth.
5. Place the sieve in a bowl and empty the clams and their liquid into it.
6. There should be about one and one-quarter cups of broth.
7. Reserve one tablespoon.
8. You may serve the rest of the clam broth separately, as a drink.
9. (See recipe for Consomme Bellevue.)
10. Let the clams stand until cool.
11. Remove the clams from their shells.
12. Pull off and discard the rubbery dark shield covering the neck of each clam.
13. Rinse the clams, one at a time, under cold running water to rid them of any trace of sand or grit.
14. Drain.
15. Put the clams in a mixing bowl.
16. Blend enough mayonnaise with the mustard and the tablespoon of clam broth to bind the clams when added.
17. Combine the mayonnaise mixture with the clams and blend.
18. Serve on chilled plates garnished with cucumber slices, tomato wedges and lemon wedges.

shell, cold water, mayonnaise, mustard, cucumber, tomato wedges, lemon wedges

Taken from cooking.nytimes.com/recipes/2435 (may not work)