All fish and shellfish should be thoroughly cleansed in cold water before using, and under running water when possible. Wash oysters, clams, and scallops in a colander or strainer under the faucet. If the oyster or clam liquor is used, put it through a fine strainer.
I. To serve oysters and small clams raw. - Arrange on finely chopped ice on a plate, with a piece of lemon in the center. Cut a section of lemon, not a slice. Horse-radish is sometimes served with the raw oyster. Garnish with parsley if you wish.