• Oysters (6-12 pieces): Their briny, fresh flavor is essential for a raw dish.
• Clams (6-12 pieces): Opt for medium-sized, fresh clams to maintain tenderness.
• Lemon wedges: Adds a bright, acidic contrast to the shellfish.
• Shallots (finely diced): Mixed into a mignonette for a sharp bite.
• White wine (dry, about 1 cup): Use for steaming clams to elevate their natural flavors.
• Garlic (1 clove, minced): Adds depth to steamed clams.
• Parsley (chopped): A fresh garnish for clams.

For oysters:

• Shuck the oysters carefully, keeping them in their half shell.
• Serve chilled on a bed of ice with lemon wedges and mignonette sauce (made from shallots, vinegar, and pepper).

For clams:

• In a large pot, heat a tablespoon of olive oil. Add the minced garlic and sauté until fragrant.
• Pour in white wine and bring it to a simmer.
• Add cleaned clams, cover, and steam until they open (about 5-7 minutes).
• Discard any clams that remain closed, and serve with chopped parsley and a squeeze of lemon.