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.

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