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Clams with Spicy Butter

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Title: Clams with Spicy Butter
Yield: 6 Servings
Categories: Appetizers, Clams, Spicy, Fresh herbs

Ingredients:

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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