Clams With Spicy Butter

* Exported from MasterCook *

CLAMS WITH SPICY BUTTER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 Cherrystone Clams
1/2 lb Butter, Room Temperature
1/4 c Chopped Shallots
1 tb Chopped Garlic
1/2 ts Tabasco Pepper Sauce
1 tb Worcestershire Sauce
1 tb Dijon Mustard
2 tb Chopped Fresh Parsley
2 tb Chopped Fresh Basil Leaves
Salt To Taste
Pepper To Taste

When renowned chef Pierre Franey visited Avery Island,
he observed some age-old local commercial enterprises
~ crawfish farming, oyster shucking and boudin making
~ with great curiosity and enthusiasm. Here he brings
his incomparable touch to cherrystone clams, best
enjoyed with a loaf of crusty French bread and a
carafe of wine. The southermers defer to the Yankees
on this one.
~------------------------------------------------------
~----------------- Preheat the broiler. Open the
clams and arrange them neatly on half shells on a
baking sheet. In a small bowl, cream the butter with
the remaining ingredients. Spoon the mixture evenly
over the clams. Place them under the broiler for 1
minute. Serve immediately with French bread.

From: The Tabasco Cookbook. Typed by Syd Bigger.



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