Clams With Spicy Butter

Recipe Ingredients

36		Cherrystone clams
1/2 lb	227g / 8oz	Butter - room temperature
1/4 cup	36g / 1.3oz	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh basil leaves
		Salt to taste
		Pepper to taste

Recipe Instructions

When renowned chef Pierre Franey visited Avery Island, he observed some age-old local commercial enterprises F crawfish farming, oyster shucking and boudin making F 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 southerners 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.

Source:
Mario Batali

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