Clams with Spicy Butter
Yield
36 calmsPrep
15 minCook
1 minReady
16 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
clams, cherrystone
|
* |
| ½ | pound |
butter
room temperature |
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 2 | tablespoons |
basil
fresh |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
clams, cherrystone
|
* |
| 226.8 | g |
butter
room temperature |
|
| 59 | ml |
shallots
chopped |
*
|
| 15 | ml |
garlic
chopped |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
dijon mustard
|
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 3E+1 | ml |
basil
fresh |
|
| 1 | x |
salt
to taste |
*
|
| 1 | 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.
