| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
24 |
Servings |
INGREDIENTS
| 24 |
lg |
Littleneck clams |
| 8 |
oz |
Garlic compound butter |
| 1 |
c |
Rendered andouille sausage |
| 1/2 |
c |
Bread crumbs |
| 6 |
sl |
Bacon; cut in 1.5" pieces |
INSTRUCTIONS
Preheat oven to 400 degrees F. Hold the clams in a cloth and insert a
knife between the shells. Pry the shells apart, then sever the hinge muscle
and discard the top shell. Loosen the muscle in the lower shell. Slice the
compund butter into 24 equal slices. Place a slice of butter on each clam.
In a food processor, combine the rendered andouille and bread crumbs
together, Combine until the ingredients are incorporated. Season with
Essence. Place a tablespoon of the crust on the butter. Using your hands,
pat the crust firmly into the clam shell. Top each shell with the bacon
pieces. Place on a baking sheet and bake for 4-6 minutes. Remove from the
oven. Place the clams on a platter and garnish with parsley and Essence.
Source: Essence of Emeril, #EE2334, TVFN formatted by Lisa Crawford,
Date: 22 Jun 96 00:14:40 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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