1 tb Olive oil
2/3 c Chorizo sausage; chopped
1/2 c Onions
2 tb Shallots; minced
1 tb Garlic; minced
1/2 c Green peppers; chopped
1 ts Salt
1/4 ts Cayenne pepper
1 tb Parsley; chopped
16 Quailhog clams; shucked and
-chopped (reserve the shells
-fully intact)
1 tb Creole mustard
3/4 c Bread crumbs
Butcher's twine
1 c Garlic butter sauce; hot
1 c Sizzled leeks(julienned
-leeks, lightly fried)
2 tb Brunoise red peppers
2 tb Parsley; chopped
Preheat the oven to 400 degrees F. In a saute pan,
heat the olive oil. Add the chorizo and render for 2-3
minutes. Add the onions, shallots, garlic, and
peppers. Saute the mixture until the vegetables are
light in color, about 2 minutes. Remove from heat and
turn into a mixing bowl. Season with salt, cayenne,
and parsley. Stir in the clams and creole mustard.
Fold in enough bread crumbs to bind the mixture. Pack
the mixture into each shell and tiwe with butcher's
twine. Place on a baking sheet and bake for 8-10
minutes, or until stuffing is cooked through. Remove
from oven and place untied clams on a platter.
Drizzle the butter sauce over the clams. Place a
small bundle of leeks in the center of each clam,
Garnish with red peppers, parsley and Essence.
Source: Essence of Emeril, #EE2334, TVFN
formatted by Lisa Crawford, 6/21/96
