| 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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