Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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