Clams with Spicy Butter
Categories: Appetizers, Clams, Spicy, Fresh herbs
Yield: 6 servings
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.
Categories: Appetizers, Clams, Spicy, Fresh herbs
Yield: 6 servings
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.
