Hymn Singers-Applique
twenty five steamer clams
snouts removed and dressed
in a oval pan arrange them.
3/4 cups of clarified butter
2 tablespoons of minced garlic
1/4 cup of minced parsley
1 teaspoon of lemon zest
1 teaspoon of cayenne pepper
or 1 teaspoon of hot pepper sauce
1/4 teaspoon of horseradish
1/2 cup of deep fried Speck (diced fine)
1/2 of white wine
1 Tablespoon of crown royale
1 Tablespoon of lemon juice
1/4 teaspoon of toasted sesame seeds
3 tablespoons of parmesan cheese
1 shallot diced fine
Mix well chill in refrigerator for ten minutes
use a teaspoon and top clams
in the bottom of the pan pour 1/2 of heavy cream
1 tablespoon of fish stock and 1/3 cups of sliced mushrooms
and 1/4 cups of butter
(mix on top in a sauce pan if you are serving
with toast) make the sauce
before pouring under the clams
brown silepoons of bread crumbs in butter
top each stuffed clam with a sprinkle of Toasted crumbs
in a preheated oven
bake for fifteen minutes
serve hot!
the drink ( that'll learn 'em)
..........................................
4 cups of tomato juice
1/2 cup reserved clam juice
1/2 cup of lime juice
in a juicer
juice 1 celery stalk
1 lemon
1/2 cup of cashews
10 strawberries
1 seeded jalapeno pepper
1 cored apple
mix with tomato juice
2 cups of vodka
5 cups of extra dry gin
2 cups of white grape juice
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