Stuffed Clams Union League - serves 4

8 tbsp butter
1 tbsp chopped shallot or onion
36 small clams in the shell
1 cup dry white wine
3 tbsp flour
1/2 cup heavy cream
6 drops Tabasco
2 tsp finely chopped parsley
1 cup fresly made bread crumbs
1/2 cup grated Parmesan cheese

Melt 5 tbsp of the butter in a large saucepan, add the shallot or onion and stir over low heat for 5 minutes. Add the clams and wine, cover, and cook until the shells open, 15 minutes.
Remove the clams from the shells and chop them. Save the shells. Preheat the oven to 400 F. Melt the remaining 3 tbsp butter in a saucepan. Blend in the flour and cook 1 minute. Slowly add 1/2 cup of the clam liquid and the cream, and stir until the sauce is smooth.
Add the clams and Tabasco and stir constantly until the sauce is thickened. Remove from the heat, add the parsley, and spoon the clams and sauce back into the shells.
Mix the bread crumbs and cheese and sprinkle on each clam. Bake for 15 minutes or until the crumbs are lightly browned.