| 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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