Clams with Spicy Butter

[marti]

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.

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~-- 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.