Clams with spicy butter
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Clams with spicy butter
  Clams    Butter    Spicy    Appetizers  
Last updated 6/12/2012 1:16:46 AM. Recipe ID 46789. Report a problem with this recipe.
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      Title: Clams with spicy butter
 Categories: Appetizers, Clams, Spicy, Fresh herbs
      Yield: 6 Servings
     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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Recipe ID 46789 (Apr 03, 2005)

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