Baked Clams In Spicy Butter Sauce (Les Palourdes Aux Aromate Recipe

• 4 doz clams
• 1/4 c. Finely minced shallots
• 1/4 c. Dry white wine
• 16 Tbsp. (2 stick) sweet butter Salt & freshly grnd pepepr to taste Tabasco sauce to taste
• 1/2 tsp Worcestershire sauce
• 2 tsp Imported mustard such as dijon or possibly dusseldorf
• 2 Tbsp. Minced fresh basil
• 1/4 c. Minced parsley

1. I'd also serve this with a chunk of crusty bread to soak up some of hte sauce.
2. Open the clams and arrange them on half shells neatly on a baking sheet.
3. Preheat the oven to 450.
4. In a saucepan, combine the minced shallots and wine and cook briefly, stirring.
5. Cut the butter into 1- inch cubes & add in it.
6. Heat, stirring, till the butter melts.
7. Add in salt, pepper, tabasco, worcestershire sauce, and mustard.
8. Bring just to the boil, stirring.
9. Cook, stirring, for about 5 min.
10. Add in the basil & let the sauce cold to lukewarm.
11. Spoon the sauce over the clams and bake for 10 min.
12. Run the clams under the broiler for about 15 seconds, no longer.
13. Sprinkle with parsley.

clams, shallots, white wine, sweet butter, worcestershire sauce, fresh basil, parsley

Taken from cookeatshare.com/recipes/baked-clams-in-spicy-butter-sauce-les-palourdes-aux-aromate-74446 (may not work)