36 large littleneck clams
8 ounces butter, melted
2 lemons, juiced
1 French baguette
Buffalo Sauce, recipe follows
Pico de Gallo, recipe follows
10 ounces Parmesan, grated
Chopped parsley and lemon wedges, for garnish
8 ounces melted butter, or clarified butter
12 ounces hot sauce (recommended: Frank's Red Hot Sauce)
1 large onion, diced
2 large tomatoes, diced
1 bunch fresh cilantro leaves, chopped
3 lemons, juiced
Salt and pepper
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