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.