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New England Raw Bar Platter inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
Try the Original

New England Raw Bar Platter

Appetizer
This impressive seafood platter showcases a variety of fresh shellfish with classic accompaniments. The preparation focuses on proper cleaning and presentation techniques rather than cooking. Perfect for sharing, this appetizer offers a taste of New England's coastal bounty with a selection of raw and chilled seafood items.
Prep Time 30 mins
Cook Time 0 mins
Inactive Time 15 mins
Total Time 45 mins
Servings 4

Ingredients

  • 12 whole Fresh oysters (Wellfleet or local varieties)
  • 8 whole Littleneck clams (Scrubbed clean)
  • 6 whole Cherrystones (Scrubbed clean)
  • 8 whole Jumbo shrimp (Cooked, peeled, tails on)
  • 2 whole Lemons (Cut into wedges)
  • 2 inch piece Fresh horseradish root (Peeled and grated, or 2 tbsp prepared horseradish)
  • 1/2 cup Ketchup
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Hot sauce (Tabasco or similar)
  • 1/4 cup Red wine vinegar
  • 1 small Shallot (Minced)
  • 1/4 tsp Black pepper (Freshly ground)
  • 6 cups Crushed ice (For serving)

Tools You'll Need

  • Oyster knife
  • Clam knife
  • Kitchen towels
  • Large serving platter
  • Small bowls for sauces
  • Microplane or grater for horseradish

Chef's Tip

When shucking oysters and clams, hold the shellfish with a kitchen towel to protect your hand. Insert the knife at the hinge, twist gently to pop the shell, and cut the muscle to release the meat while preserving the natural juices.

Instructions

  1. Prepare cocktail sauce: Mix ketchup, 1 tablespoon grated horseradish (or prepared horseradish), Worcestershire sauce, and hot sauce. Add more horseradish to taste if desired.
  2. Prepare mignonette sauce: Combine red wine vinegar, minced shallot, and black pepper. Let sit for at least 15 minutes for flavors to meld.
  3. Shuck oysters: Using an oyster knife, carefully open oysters by inserting knife at hinge and twisting. Cut muscle connecting oyster to shell. Leave oyster in bottom half of shell with its liquor.
  4. Shuck clams: Using a clam knife, carefully open littlenecks and cherrystones using the same technique as for oysters.
  5. Prepare shrimp: If using frozen cooked shrimp, thaw according to package directions. If cooking fresh shrimp, bring a pot of salted water to boil with lemon slices, cool completely after cooking.
  6. Arrange seafood on serving platter: Spread a thick layer of crushed ice over a large platter. Nestle oysters and clams into ice, keeping them level to retain their juices.
  7. Arrange shrimp around the edge of the platter. Place small bowls of cocktail sauce, mignonette sauce, and remaining grated horseradish in the center.
  8. Garnish with lemon wedges and serve immediately.

Plating

Arrange shellfish on a large platter or tiered seafood tower filled with crushed ice. Position oysters and clams to keep their liquor inside the shells. Place small bowls of cocktail sauce, mignonette sauce, and freshly grated horseradish in the center, with lemon wedges distributed throughout.

Storage & Reheating

Raw seafood is highly perishable and should be consumed immediately after preparation. Cocktail and mignonette sauces can be prepared up to 2 days ahead and refrigerated in airtight containers.

About This Recipe

A signature appetizer at Anthony's Pier 4, this platter celebrates the bounty of Massachusetts coastal waters with a variety of fresh shellfish. The simple presentation preserves the natural flavors of each seafood item, allowing diners to enjoy the subtle differences between oysters, clams, and shrimp with classic accompaniments.

How did it turn out?

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