| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce06 | 4 | servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 2/3 | c | Chopped chorizo sausage |
| 1/2 | c | Chopped onions |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/2 | c | Chopped green peppers |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1 | tb | Chopped parsley |
| 16 | Quahog clams; shucked, chopped, | |
| Shells reserved fully intact | ||
| 1 | tb | Creole mustard |
| 1/2 | c | Bread crumbs; to 3/4 cup |
| Butchers twine | ||
| 1 | c | Garlic butter sauce; hot |
| 1 | c | Sizzled leeks |
| (julienned leeks; lightly fried) | ||
| 2 | tb | Brunoise red peppers |
| 2 | tb | Chopped parsley |
| Emeril's Essence; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic, and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the 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 tie with the butchers twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley, and Emeril's Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2334 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-07-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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