• 36 Cherrystone Clams
  • 2 tb Chopped Fresh Basil Leaves
  • 1/2 lb Butter, Room Temperature
  • Salt To Taste
  • 1/4 c Chopped Shallots
  • Pepper To Taste
  • 1 tb Chopped Garlic
  • 1/2 ts Tabasco Pepper Sauce
  • 1 tb Worcestershire Sauce
  • 1 tb Dijon Mustard
  • 2 tb Chopped Fresh Parsley


Preheat the broiler. Open the clams and arrange them neatly on half shells on a baking sheet. In a small bowl, cream the butter with the remaining ingredients. Spoon the mixture evenly over the clams. Place them under the broiler for 1 minute. Serve immediately with French bread.