Clams With Spicy Butter Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
36: Cherrystone Clams,
1/2 lbs: 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,
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.
From: The Tabasco Cookbook. Typed by Syd Bigger.
Source from luhu.jp
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.
Source from luhu.jp