| 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
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