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Recipe Name: Brennan's Clams Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 6

24 Cherrystone clams
2 Tablespoon(s) Cornmeal or fine dry bread
1/2 Cup(s) Unsalted butter or "Hot, Unsalted butter or "Hot
Pepper Butter" see
1/2 Lemon, cut in 2 wedges
1 Recipe "Very Hot Shrimp, Recipe "Very Hot Shrimp
Cocktail Sauce" see
Thoroughly rinse clams, them place in a single layer in a baking
pan.Add water to a depth of 3 inches; sprinkle on cornmeal or crumbs.
Letsoak at least 30 minutes so clams will exchange the sand in their
shellsfor the meal. Meanwhile, ignite coals on barbecue grill. Melt
butter orHot Pepper Butter in saucepan; squeeze lemon wedges into
butter and keepwarm. To cook clams, place directly on hot coals, 3 or 4
at a time; cookjust until shells pop open (if coals aren't hot enough
yet for cookingyour steaks, etc., leave them mounded for cooking the
clams). To eat,remove clams from shell with a fork, dip in lemon
butter, then in VeryHot Shrimp Cocktail Sauce. Makes 2 dozen
appetizers.NOTE: Discard any clams that don't open - DO NOT EAT
THEM!From the <Hotter Than Hell!>, by Jane Butel, ISBN
0-89586-646-3(0-89586-542-4 paperback). Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 51
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 56.1mg
Potassium: 18.7mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: 4g
Protein: <1g

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