Baked Clams in Spicy Butter Sauce (Les Palourdes Aux Aromate

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Baked Clams in Spicy Butter Sauce (Les Palourdes Aux Aromate Ingredients

4 Dozen clams	Tabasco sauce to taste
1/4 c Finely chopped shallots	1/2 ts Worcestershire sauce
1/4 c Dry white wine	2 ts Imported mustard such as
16 tb (2 stick) sweet butter	2 tb Chopped fresh basil
Salt & freshly ground pepepr	1/4 c Chopped parsley

Instructions for Baked Clams in Spicy Butter Sauce (Les Palourdes Aux Aromate

>From The New New York Times Cookbook. Ive made this, and its fantastic! Id also serve this with a chunk of crusty bread to soak up some of hte sauce. Open the clams and arrange them on half shells neatly on a baking sheet. Preheat the oven to 450. In a saucepan, combine the chopped shallots and wine and cook briefly, stirring. Cut the butter into 1- inch cubes & add it. Heat, stirring, until the butter melts. Add salt, pepper, tabasco, worcestershire sauce, and mustard. Bring just to the boil, stirring. Cook, stirring, for about 5 minutes. Add the basil & let the sauce cool to lukewarm. Spoon the sauce over the clams and bake for 10 minutes. Run the clams under the broiler for about 15 seconds, no longer. Sprinkle with parsley. Posted to TNT - Prodigys Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997

Main Ingredient: ClamCuisine: Uncategorized

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