Instructions: When renowned chef Pierre Franey visited Avery Island, he observed some age-old local commercial enterprises crawfish farming, oyster shucking and boudin making with great curiosity and enthusiasm. Here he brings his incomparable touch to cherrystone clams, best enjoyed with a loaf of crusty French bread and a carafe of wine. The southermers defer to the Yankees on this one. - - Preheat the broiler. Open the clams and arrange them neatly on half shells on a baking sheet. In a small bowl, cream the butter with the remaining ingredients. Spoon the mixture evenly over the clams.

Place them under the broiler for 1 minute. Serve immediately with French bread.

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