The things we learn as kids

One of my fondest memories of growing up in New England were the Fouth of July clam bakes that my Uncle Al used to throw. I would go over his house the night before and work with my cousin David to build the fire pits. There were always three pits, two for the steamed clams and one for the chowder and corn. This left enough room on the kitchen stove for the rest of the stuff the ladies would make. There would be clam cakes (fritters for those that call them by that name) and veggies and sometimes lobster. My uncle would always get a bushel of clams and it was he that taught me the importance of using lump charcoal rather than briquettes.

The food that I liked the best though was always the raw cherrystones and littlenecks. There's just something about the combination of sweetness and tartness of these little buggers that I just couldn't get enough of. By the time I was ten I could open them as fast or faster than the adults. But the thing that made them special was the cocktail sauce. My mom taught me how to make it very early on. Even then I had a hankering for something with a little bite to it so I started tinkering with her recipe until I had it just right. Pretty soon, I became the go to person for cocktail sauce at the family gatherings. I've since turned that knowledge into the basis for my Bloody Marys but that is an entirely different story.

The sauce itself is very simple to make and has a depth of flavor that you just can't get from those wimpy sauces you buy in the store. Even many restaurants don't put enough oomph into their sauce. The secret is plenty of horseradish and just a dash of Tabasco. I'm happy to say that this little gem has stood the test of time and I'm also very happy to share it with you today. This is great on the aforementioned cherrystones and littleneck clams, raw oysters and as a dip for Shrimp Cocktail.

Cocktail Sauce

4 Tbs ketchup
1 Tbs prepared horseradish
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Combine all ingredients in a bowl, refrigerate for 1 hour. Easily scales to larger quantities.