1 T butter, softened, plus 4 T ¼ tsp anchovy paste
butter, cut into ½-inch bits 1/8 tsp crumbled dried thyme
1 quart shucked small hard-shell 4 drops Tabasco sauce
clams (called littlenecks) ½ c fresh crumbs made from
½ c light cream saltine crackers, placed between
2 T dry sherry sheets of wax paper and coarsely
½ tsp finely grated fresh lemon crushed with a rolling pin
peel
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Preheat the oven to 450°. With a pastry brush, spread the tablespoon of
softened butter evenly over the bottom and sides of an 8- to 9-inch shallow
baking dish.Spread the clams on paper towels and pat them completely dry with more paper towels. Then arrange them in one or two layers in the buttered dish. Combine the cream, the 4 tablespoons of butter bits, the sherry, lemon peel, anchovy paste, thyme and Tabasco in a small saucepan. Stirring constantly, cook over moderate heat until the butter melts.
Pour the cream mixture over the clams and sprinkle the cracker crumbs on top. Bake in the middle of the oven for 10 minutes, or until the top is brown and the sauce bubbles. Serve at once from the baking dish. Serves 4.
