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Clams A La Du Chef
Are you a seafood lover well if you are here is something
different, this recipe will tantalize your taste buds and make
you scream for more, this is a great appetizer as well as a
wonderful dinner, in this recipe you must use your judgment and
use as much of a particular ingredient that you like or as
little of each that you don't like but you will find that by
adding all the ingredients gives a nice balance to this dish.
Am I making you hungry? Well I hope so, now do stay with me
because I can show people how to do things better than I can
tell you. Ok were off.
Open 12 raw clams to be on the half shell and do take the time
to check for pieces of shell in the clam, loosen the calm from
the bottom part of the shell.
Herb Butter for clams:
Butter
Mince some watercress, parsley, shallots, anchovies, almonds,
just a bit of garlic
Add some Pernod wine, Anisette, and a few drops of tobasco
sauce
Mix the above ingredients together.
Place some of the herb butter mixture on each of the clams then
place a slice of imported swiss cheese on the top of each
clam, if you like more cheese then just add it, place the clams
under the broiler until the cheese is bubblie and brown. Now
it's up to you to enjoy it.
Remember you can us as much or as little of the ingredients that
you like because your making this to your taste, but personally
I like the wines. "enjoy"
About the author:
Andrew Krause is a Chef and Pastry Chef for over 30 years, at
persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at http://www.andies.cashhosters2.com
NOTE: You are welcome to reprint this article online as long as
it remains complete and unaltered (including the about the
author info at the end), Please send a copy of your reprint to
pastrie@verizon.net
Written by: Andrew Krause
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