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  Recipe Home » Appetizers » Clams With Spicy Butter
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  Clams With Spicy Butter
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
36 Cherrystone Clams
1/2 lb Butter, Room Temperature
1/4 cup Chopped Shallots
1 tbsp Chopped Garlic
1/2 tsp Tabasco Pepper Sauce
1 tbsp Worcestershire Sauce
1 tbsp Dijon Mustard
2 tbsp Chopped Fresh Parsley
2 tbsp 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.
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