Servings:
Serves 6 as appetizer Servings
Ingredients
- 48 Cherrystone clams
For the sauce
- 48 Cherrystone clams
- 33/100 pound butter
- 4 clove garlic
- 2 clove small fresh shallots
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon celery seed
- 1/2 teaspoon fresh picked thyme
- 1/4 bunch fresh italian parsley
- 2 teaspoon tabasco sauce
- 2 teaspoon sea salt, freshly ground black pepper
Preparation
Baking Directions:
Preheat grill on medium high.
Wash clams thoroughly, let sit in cold water 15 minutes before using.
Place on grill and cover.
Cook until clams are opened, remove to a serving tray and serve with dipping sauce.
Combine all ingredients in a food processor and process until smooth.
Keep refrigerated (can be made in advance).
To use, simply heat in a small pot until it starts to bubble slightly.
Serve warm.
