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.)
Provided by Charmed
Categories Very Low Carbs
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 279.6, Fat 23.9, SaturatedFat 14.7, Cholesterol 90.6, Sodium 71.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.2, Protein 11.6
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