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.
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