6 dozen med. steamer clams, scrubbed
2 tsp. lemon pepper
1 c. dry vermouth

SAUCE:

1/2 c. onion, chopped coarsely
6 cloves garlic, minced
Olive oil
1 c. parsley
1 green onion
Pinch of rosemary
Pinch of tarragon
Pinch of marjoram
Pepper
1 tsp. English mustard
1 tsp. brandy
1 tsp. Worcestershire sauce
1 tbsp. Madeira
2 tsp. lemon juice
1/2 lb. unsalted butter, softened
3 anchovy fillets, chopped
1/2 tsp. salt (or to taste)
1 egg

Prepare sauce first. Saute onion and garlic quickly in a little olive oil without letting them color. Place in bowl of food processor along with parsley, green onion, rosemary, tarragon and marjoram. Process thoroughly. Add Worcestershire sauce, mustard, brandy, Madeira and lemon juice. Process until well blended. Remove to bowl and clean processor bowl.

Process butter for 2 minutes. Add anchovies and process until well blended. Add other mixture and process 10 seconds. Add salt, pepper and egg. Process another 10 seconds.

To prepare clams, place them in heavy pot with vermouth and lemon pepper. Cover tightly and cook over medium heat until clams open, 4 to 6 minutes. (Discard clams that don't open.)

To assemble, remove top shell of clams. Place clams in oven-proof dishes or in large pan. Top with generous dabs of sauce. Place clams on top shelf of 500 degree oven and bake until hot and bubbly, about 6 to 7 minutes. Serve immediately.

Add lots of crusty bread, a crisp white wine or full-flavored beer and this dish becomes a light meal or a memorable first course.