Cherrystone Clams Baked with Butter
The serving size depends on how hungry you are!
3 dozen cherrystone clams, opened on the half shells
1/4 c. scallions, finely chopped
1 or 2 garlic cloves, finely chopped
4 drops of Tabasco sauce
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
2 Tbsp fresh parsley, finely chopped
2 Tbsp fresh basil, finely chopped
1/2 pound of unsalted butter, at room temperature
Crusty Italian or French bread.
Preheat the broiler to high - around 500 °.
Combine all ingredients, except the clams, in a bowl. Mix until everything is nicely incorporated.
Arrange the clams on a baking sheet. Spoon the mixture evenly over the top of the clams. Broil for about 1 minute or until the butter is nice and bubbly, but not burned.
Serve immediately, using the bread to get up all the great juices and butter!
Recipe adapted from The Seafood Cookbook by Pierre Franey and Bryan Miller.