Remember to slide your knife along the underside of the clam to free it from the “bottom” serving shell, as well reserve as much juice as you can in the shell half. Shuck (or have someone else shuck) the clams removing the “top” shell.
Roll into a 1.5- to 2-inch-diameter log and freeze or chill. In wax paper or parchment paper lay out the softened butter mix. Fold in the shallots, parsley, sherry wine and bell peppers. In a bowl allow the butter to soften at room temperature.
For more details: .ģ tablespoons flat leaf parsley, finely choppedĢ tablespoons sherry wine (dry, cream or sweet)ġ 4-ounce stick Il Mondo Vecchio Portuguese Style Longanzia, sliced on the bias Il Mondo’s products are sold through numerous local shops and markets.
