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Title: Clams With Spicy Butter
Yield: 6 Servings

Ingredients

     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
      1    salt to taste
      1    pepper to taste

Instructions

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.

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