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Informative Articles
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Clams A La Du ChefBananas: All That Potassium And Carmen Miranda Too! "…We have old-fashioned tomahto, Long Island potahto, but Yes, we have no bananas. We have no bananas today.."- Folk song by Frank Silver and Irving Cohen (1923) Whether you are off to...
Chop Till You Drop
You use it everyday in the Kitchen. If not looked after it can make you sick - And yet you probably never give it a second thought. The Chopping Board is a large board you use in the kitchen for chopping, cutting and preparing food on. ...
Introduction to Italian Wine
Each year, it is not uncommon for Italy to find itself at the top of a number of wine-related lists, not the least of which ranks it as the largest producer, exporter and consumer of wine in the world. This fact is all the more impressive when...
The Truth About Turkey
All along, turkey has been associated to once a year family feasts. You know, the Thanksgiving turkey. The Christmas turkey. Roast turkey stuffed with some yummy stuffing, eaten with gravy or cranberry sauce is a must for the end of the year...
Thought You Couldn't Drink Coffee Anymore?
Every month, 60 million Americans experience heartburn and 15 million of those Americans suffer daily. Heartburn, indigestion and upset stomach cause countless Americans to limit their intake of their favorite foods like coffee. Doctors frequently...
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 ¼ 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