Recipe - Baked Clams With Garlic Butter

24 Cherrystone clams
6 tablespoon Soft butter
Salt and generous grinding
of black pepper
1 tablespoon Finely minced garlic
1 tablespoon Finely chopped shallots
4 tablespoon Chopped fresh chervil or
parsley
4 tablespoon Freshly grated Gruyere or
Parmesan cheese

Preaheat the broiler to high. Open the clams or have them opened, discard
the top shell; loosen the clams on the bottom half of the shell.

Blend together in bowl the butter, salt, pepper, garlic, shallots and
chervil. Do not add too much salt because the clams are salty.

Spoon an equal amount of herb butter on top of each clam and smooth it
slightly. Arrange clams on baking dish and sprinkle cheese over each clam.

Place clams under broiler 56 inches from the heat. Broil about 34
minutes until hot and golden brown. Do not overcook. Serves four.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.