*  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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