*  Exported from  MasterCook  *
 
                          CLAMS WITH SPICY BUTTER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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 bread.
   
   From: The Tabasco Cookbook.  Typed by Syd Bigger.
  
 
 
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