Recipe - Clams With Spicy Butter

36 Cherrystone Clams
One half pound Butter, Room Temperature
One fourth cup Chopped Shallots
1 tablespoon Chopped Garlic
One half teaspoon Tabasco Pepper Sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
2 tablespoon Chopped Fresh Parsley
2 tablespoon Chopped Fresh Basil Leaves
Salt To Taste
Pepper To Taste

When renowned chef Pierre Franey visited Avery Island, he observed some
ageold 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini