Baked clams with saffron and bourbon-washed butter from Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine (page 170) by Edward Lee
- saffron
- bourbon
- Parmesan cheese
- lemons
- butter
- cherrystone clams
- rock salt
-
EYB Comments
Bourbon butter must age 15-20 days.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.