36 Cherrystone Clams

1/2 lb Butter, Room Temperature

1/4 c Chopped Shallots

1 tb Chopped Garlic

1/2 ts Tabasco Pepper Sauce

1 tb Worcestershire Sauce

1 tb Dijon Mustard

2 tb Chopped Fresh Parsley

2 tb Chopped Fresh Basil Leaves

Salt To Taste Pepper To 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 southermers defer to the Yankees on this one. ~------------------------------------------------------ ~----------------- 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. From: The Tabasco Cookbook. Typed by Syd Bigger.