The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	4	Servings

INGREDIENTS

24		Cherrystone clams
6	tb	Soft butter
		Salt and generous grinding of black pepper
1	tb	Finely minced garlic
1	tb	Finely chopped shallots
4	tb	Chopped fresh chervil or parsley
4	tb	Freshly grated Gruyere or Parmesan cheese

INSTRUCTIONS

Preaheat the broiler to high. Open the clams or have them opened, discard
the top shell; loosen the clams on the bottom half of the shell.
Blend together in bowl the butter, salt, pepper, garlic, shallots and
chervil. Do not add too much salt because the clams are salty.
Spoon an equal amount of herb butter on top of each clam and smooth it
slightly. Arrange clams on baking dish and sprinkle cheese over each clam.
Place clams under broiler 5-6 inches from the heat. Broil about 3-4
minutes until hot and golden brown. Do not overcook. Serves four.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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