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
 
Author:
Recipe type: Appetizers
Serves: 6
Ingredients
  • 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
Instructions
  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.
Notes
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.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.