The Tabasco Brand Cookbook/McIlhenny 2004

Baked Cherrystone Clams with Spicy Butter
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
36 cherrystone clams 1 cup (2 sticks) butter, at room temperature 1/4 cup chopped shallots
1 tablespoon chopped garlic 1/2 teaspoon Tabasco pepper sauce 1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil leaves
salt and freshly ground black pepper to taste



1 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 minutes. Serve immediately with French bread.

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