| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Arab | Appetizers, Clams, Spicy, Fresh herbs | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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