Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

36 Cherrystone Clams 1 tb Dijon Mustard
1/2 lb Butter, Room Temperature 2 tb Chopped Fresh Parsley
1/4 c Chopped Shallots 2 tb Chopped Fresh Basil Leaves
1 tb Chopped Garlic Salt To Taste
1/2 ts Tabasco Pepper Sauce Pepper To Taste
1 tb Worcestershire Sauce

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.

From: The Tabasco Cookbook. Typed by Syd Bigger.

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