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Clams with Spicy Butter Recipe
Serves 6
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.
Ingredients: 36 cherrystone clams
1/2 lb butter, room temperature
1/4 cup chopped shallots
1 tbsp chopped garlic
1/2 tsp Tabasco pepper sauce
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil leaves
Salt to taste
Pepper to taste
Instructions: 1. Shuck clams and arrange them neatly on half shells on a baking sheet.
2. In a small bowl, cream the butter with the remaining ingredients.
3. Spoon the mixture evenly over the clams.
4. Place them under the broiler for 1 minute.
5. Serve immediately with French bread.
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