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.

Notes about this recipe

  • Eat Your Books

    Bourbon butter must age 15-20 days.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.