| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Dozen clams |
| 1/4 |
c |
Finely chopped shallots |
| 1/4 |
c |
Dry white wine |
| 16 |
tb |
(2 stick) sweet butter |
|
|
Salt & freshly ground pepepr to taste |
|
|
Tabasco sauce to taste |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
ts |
Imported mustard such as dijon or dusseldorf |
| 2 |
tb |
Chopped fresh basil |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
>From The New New York Times Cookbook. I've made this, and it's fantastic!
I'd also serve this with a chunk of crusty bread to soak up some of hte
sauce.
Open the clams and arrange them on half shells neatly on a baking sheet.
Preheat the oven to 450. In a saucepan, combine the chopped shallots and
wine and cook briefly, stirring. Cut the butter into 1- inch cubes & add
it. Heat, stirring, until the butter melts. Add salt, pepper, tabasco,
worcestershire sauce, and mustard. Bring just to the boil, stirring. Cook,
stirring, for about 5 minutes. Add the basil & let the sauce cool to
lukewarm.
Spoon the sauce over the clams and bake for 10 minutes. Run the clams under
the broiler for about 15 seconds, no longer. Sprinkle with parsley. Posted
to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com
(DEBORAH EPSTEIN) on Jul 25, 1997
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