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Baked Clams in Spicy Butter Sauce (Les Palourdes Aux Aromate

Make Baked Clams in Spicy Butter Sauce (Les Palourdes Aux Aromate at home with Dozen Clams, Shallots, Dry White Wine, Sweet Butter, and Hot Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 1/4 cup
• 1/4 cup
• 16 tbsp
• Hot Sauce
• 1/2 tsp
• 2 tsp
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Preheat the oven to 450.

2. 2

   In a saucepan, combine the chopped shallots and wine and cook briefly, stirring.

3. 3

   Cut the butter into 1- inch cubes & add it.

4. 4

   Heat, stirring, until the butter melts.

5. 5

   Add salt, pepper, tabasco, worcestershire sauce, and mustard.

6. 6

   Bring just to the boil, stirring.

7. 7

   Cook, stirring, for about 5 minutes.

8. 8

   Add the basil & let the sauce cool to lukewarm.

9. 9

   Spoon the sauce over the clams and bake for 10 minutes.

10. 10

    Sprinkle with parsley.

11. 11

    Posted (DEBORAH EPSTEIN) on Jul 25, 1997