Ingredients
- 36 cherrystone clams
- 220 gr butter
- 34 gr shallots (chopped)
- 16 ml worcestershire sauce
- 16 ml dijon mustard
- 8 gr garlic (chopped)
- 4 gr basil leaves (chopped fresh)
- 3 gr parsley (chopped fresh)
- 2 ml tabasco pepper sauce
- some pepper to
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. ~-----------------------------------------------------~----------------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.
