• Prep Time:
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  • Serves: 6 Servings

Clams with Spicy Butter

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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


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

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