PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Brennan's Clams
  Back To Index
    Brennan's Clams

  • 24 cherrystone clams -- or other sm. clams
  • 2 tablespoons cornmeal -- OR
  • 2 tablespoons fine dry breadcrumbs
  • 1/2 cup unsalted butter -- OR
  • 1/2 cup Hot Pepper Butter -- see recipe
  • 1/2 lemon -- cut in 2 wedges
  • 1 recipe Very Hot Shrimp Cocktail Sauce -- see recipe --optional
  • Thoroughly rinse clams, then place in a single layer in a baking pan. Add water to a depth of 3 inches; sprinkle on cornmeal or breadcrumbs. Let soak at least 30 minutes so clams will exchange the sand in their shells for the meal or crumbs. Meanwhile, ignite coals in a barbecue grill. Melt butter in a saucepan; squeeze juice from lemon wedges into the butter & keep warm. To cook clams, place directly on to hot coals, 3 or 4 at a time; cook just until shells pop open. (If coals aren't yet hot enough for cooking your steaks, chops or other main course meat, you can leave the coals mounded to cook the clams.)

    To eat, remove clams from the shells with a fork, dip in melted butter, then Very Hot Shrimp Cocktail Sauce,if desired.
    NOTE: Discard any clams that don't open.--- DO NOT EAT THEM!!!

    From: "Hotter Than Hell" by Jane Butel       "Hotter Than Hell" by Jane Butel
    Posted By: Christopher E. Eaves, cea260@airmail.net
    Post Date: Tue, 31 Mar 98

    *BACK TO SEAFOOD*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com