A wonderful appetizer that our dear belated friend Pierre Franey created many years ago. Rich and flavorful, yet fun to eat.

Clams with Spicy Butter
Recipe type: Appetizers
Serves: 6
  • 36 cherrystone clams
  • 1/2 pound butter, 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 to taste
  • pepper to taste
  1. Open the clams and arrange on a baking sheet.
  2. In a small bowl cream the butter with the remaining ingredients. Spoon evenly over the clams and Broil till done.
  3. Memo: I make additional sauce and cook for a few minutes. When clams are done add a little more sauce to each clam for additional flavor. You can also add a little white wine to the sauce for a different 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 Southerners defer to the Yankees on this one.

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