Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Clams with spicy butter

Yield: 6 Servings

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

Instructions:

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.

Web Standards & Support: