Baked Clams in Spicy Butter Sauce (Les Palourdes aux aromates)

Charmed's Note:

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.)

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 4 dozen clams (opened and left on the half shell)
• ¼ cup finely chopped shallot
• ¼ cup dry white wine
• 16 tablespoons sweet butter , cut into 1 inch cubes
• salt & freshly ground black pepper
• Tabasco sauce
• ½ teaspoon Worcestershire sauce
• 2 teaspoons imported mustard such as Dijon mustard or 2 teaspoons dusseldorf mustard
• 2 tablespoons chopped fresh basil
• ¼ cup chopped fresh parsley

Directions:

1. Arrange the open clams, meat side up, on a baking sheet.
2. Preheat the oven to 450.
3. In a saucepan, combine the chopped shallots and wine.
4. Cook briefly, stirring.
5. Add the butter and heat, stirring, until it melts.
6. Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
7. Bring just to the boil, stirring.
8. Cook and continue stirring for about 5 minutes.
9. Add the basil& let the sauce cool to lukewarm.
10. Spoon the sauce over the clams and bake for 10 minutes.
11. Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.