Side Pannel
Clams with Spicy Butter
Clams with Spicy Butter
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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