Baked Clams In Spicy Butter Sauce (Les Palourdes Aux Arom
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Baked Clams In Spicy Butter Sauce (Les Palourdes Aux Arom
  Clams    Spicy    Butter    Sauces  
Last updated 6/12/2012 1:06:05 AM. Recipe ID 31389. Report a problem with this recipe.
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      Title: Baked clams in spicy butter sauce (les palourdes aux arom
 Categories: None
      Yield: 1 Servings
 
      4    Dozen clams
    1/4 c  Finely chopped shallots
    1/4 c  Dry white wine
     16 tb (2 stick) sweet butter
           Salt & freshly ground pepepr
           -to taste
           Tabasco sauce to taste
    1/2 ts Worcestershire sauce
      2 ts Imported mustard such as
           -dijon or dusseldorf
      2 tb Chopped fresh basil
    1/4 c  Chopped parsley
 
  >From The New New York Times Cookbook. I've made this, and it's
  fantastic! I'd also serve this with a chunk of crusty bread to soak
  up some of hte sauce.
  
  Open the clams and arrange them on half shells neatly on a baking
  sheet. Preheat the oven to 450. In a saucepan, combine the chopped
  shallots and wine and cook briefly, stirring. Cut the butter into 1-
  inch cubes & add it. Heat, stirring, until the butter melts. Add
  salt, pepper, tabasco, worcestershire sauce, and mustard. Bring just
  to the boil, stirring. Cook, stirring, for about 5 minutes. Add the
  basil & let the sauce cool to lukewarm.
  
  Spoon the sauce over the clams and bake for 10 minutes. Run the clams
  under the broiler for about 15 seconds, no longer. Sprinkle with
  parsley. 




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Recipe ID 31389 (Apr 03, 2005)

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