Name: Baked Clams with Garlic Butter
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

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

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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