Hymn Singers-Applique

twenty five steamer clams snouts removed and dressed in a oval pan arrange them. 3/4 cups of clarified butter 2 tablespoons of minced garlic 1/4 cup of minced parsley 1 teaspoon of lemon zest 1 teaspoon of cayenne pepper or 1 teaspoon of hot pepper sauce 1/4 teaspoon of horseradish 1/2 cup of deep fried Speck (diced fine) 1/2 of white wine 1 Tablespoon of crown royale 1 Tablespoon of lemon juice 1/4 teaspoon of toasted sesame seeds 3 tablespoons of parmesan cheese 1 shallot diced fine Mix well chill in refrigerator for ten minutes use a teaspoon and top clams in the bottom of the pan pour 1/2 of heavy cream 1 tablespoon of fish stock and 1/3 cups of sliced mushrooms and 1/4 cups of butter (mix on top in a sauce pan if you are serving with toast) make the sauce before pouring under the clams brown silepoons of bread crumbs in butter top each stuffed clam with a sprinkle of Toasted crumbs in a preheated oven bake for fifteen minutes serve hot! the drink ( that'll learn 'em) .......................................... 4 cups of tomato juice 1/2 cup reserved clam juice 1/2 cup of lime juice in a juicer juice 1 celery stalk 1 lemon 1/2 cup of cashews 10 strawberries 1 seeded jalapeno pepper 1 cored apple mix with tomato juice 2 cups of vodka 5 cups of extra dry gin 2 cups of white grape juice