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Clams with Spicy Butter

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Submitted by spike0515

YIELD

36 calms

PREP

15 min

COOK

1 min

READY

16 min

Ingredients

36 36
EACH EACH CLAMS, CHERRYSTONE *
½ 226.8
POUND G BUTTER
room temperature
¼ 59
CUP ML SHALLOTS
chopped *
1 15
TABLESPOON ML GARLIC
chopped
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
1 15
TABLESPOON ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh
2 3E+1
TABLESPOONS ML BASIL
fresh
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 415 100% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 413mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 34% Vitamin C 6%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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