BAKED CLAMS IN SPICY BUTTER SAUCE

4 dozen clams
1/4 cup minced shallot
1/4 cup dry white wine
16 tbsp unsalted butter
Salt and freshly ground pepper (to taste)
Tabasco sauce (to taste)
1/2 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tbsp chopped fresh basil
1/4 cup chopped parsley

Open the clams and arrange them on half shells neatly on a baking sheet.

Preheat the oven to 450 degrees F.

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

Cut the butter into 1-inch cubes and add it to the saucepan. Heat, stirring, until the butter melts. Add salt, pepper, Tabasco, Worcestershire sauce, and mustard. Bring just to the boil, stirring. Cook, stirring, for about 5 minutes.

Add the basil and let the sauce cool to lukewarm.

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

Run the clams under the broiler for about 15 seconds, no longer. Sprinkle with parsley.

Source: The New New York Times Cookbook by Craig Claiborne