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.)"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 dozen clams (opened and left on the half shell)
- 1⁄4 cup finely chopped shallot
- 1⁄4 cup dry white wine
- 16 tablespoons sweet butter, cut into 1 inch cubes
- salt & freshly ground black pepper
- Tabasco sauce
- 1⁄2 teaspoon Worcestershire sauce
- 2 teaspoons imported mustard such as Dijon mustard or 2 teaspoons dusseldorf mustard
- 2 tablespoons chopped fresh basil
- 1⁄4 cup chopped fresh parsley
directions
- Arrange the open clams, meat side up, on a baking sheet.
- Preheat the oven to 450.
- In a saucepan, combine the chopped shallots and wine.
- Cook briefly, stirring.
- Add the butter and heat, stirring, until it melts.
- Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
- Bring just to the boil, stirring.
- Cook and continue stirring for about 5 minutes.
- Add the basil& let the sauce cool to lukewarm.
- Spoon the sauce over the clams and bake for 10 minutes.
- Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
