Clams with spicy butter
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Cherrystone Clams | |
| ½ | pounds | Butter, Room Temperature |
| ¼ | cup | Chopped Shallots |
| 1 | tablespoon | Chopped Garlic |
| ½ | teaspoon | Tabasco Pepper Sauce |
| 1 | tablespoon | Worcestershire Sauce |
| 1 | tablespoon | Dijon Mustard |
| 2 | tablespoons | Chopped Fresh Parsley |
| 2 | tablespoons | Chopped Fresh Basil Leaves |
| Salt To Taste | ||
| Pepper To Taste | ||
Directions
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.