Ingredients
-
4
-
1/4
-
1/4
-
16
-
-
-
1/2
-
2
-
2
-
1/4
-
-
-
-
-
Directions
Baked Clams in Spicy Butter Sauce (Les Palourdes aux aromates), This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce I got it from The New New York Times Cookbook (Time does not include opening the clams ), This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce I got it from The New New York Times Cookbook (Time does not include opening the clams )
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Steps
|
1
Done
|
Arrange the Open Clams, Meat Side Up, on a Baking Sheet. |
|
2
Done
|
Preheat the Oven to 450. |
|
3
Done
|
in a Saucepan, Combine the Chopped Shallots and Wine. |
|
4
Done
|
Cook Briefly, Stirring. |
|
5
Done
|
Add the Butter and Heat, Stirring, Until It Melts. |
|
6
Done
|
Add the Salt, Pepper, Tabasco, Worcestershire Sauce, and Mustard. |
|
7
Done
|
Bring Just to the Boil, Stirring. |
|
8
Done
|
Cook and Continue Stirring For About 5 Minutes. |
|
9
Done
|
Add the Basil& Let the Sauce Cool to Lukewarm. |
|
10
Done
|
Spoon the Sauce Over the Clams and Bake For 10 Minutes. |
|
11
Done
|
Then Run the Clams Under the Broiler For About 15 Seconds (no Longer!) Sprinkle With Parsley and Serve. |
