| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive04 |
4 |
servings |
INGREDIENTS
| 1 |
|
Dozen Quahog clams |
| 4 |
oz |
Butter |
| 2 |
tb |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
oz |
Chopped chorizo sausage |
| 1/2 |
c |
Minced onions |
| 1/4 |
c |
Minced celery |
| 1/4 |
c |
Minced green peppers |
| 1 |
c |
Dried fine bread crumbs |
| 2 |
tb |
Chopped fresh parsley |
| 1/4 |
c |
Water |
|
|
Emeril's Essence; see * Note |
| 1/4 |
c |
Grated Parmigiano-Reggiano cheese |
|
|
Butchers twine |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees. Bring a pot of salted water to a boil. Add
the clams and cover. Cook the clams for about 6 to 8 minutes or until the
shells open, discard any shells that do not open. Remove the clams from the
pot and place on a parchment-lined sheet pan. Or, 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. Place the clams, still in the shell on a parchment-lined baking
sheet. In a mixing bowl, stir the butter and 1 tablespoon of garlic
together. Season the butter with salt and pepper. Spoon the butter on a
large piece of plastic wrap. Form the butter into a 1-inch log and cover
tightly and place in the refrigerator. Refrigerate for 1 hour. In a saute
pan, render the chorizo for 2 minutes. Add the onions, celery and peppers.
Season with Emeril's Essence. Saute for 2 minutes. Stir in the remaining
garlic and bread crumbs and remove from the heat. Stir in the water and
parsley and season with Essence. Slice the compound butter into 12 equal
slices. Season the clams with Essence. Place a slice of the butter on each
clam. Place a 1/4 of a cup of the crust over the butter. Using your hands,
pat the crust firmly into the clam shell. Top with the cheese. If using the
poached clams, tie the shell tightly with butchers twine. Bake for 8 to 10
minutes. Remove from the oven. Place the clams on a platter and garnish
with parsley and Essence This recipe yields 4 appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A80 broadcast 12-08-1997) 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
01-16-1998
Recipe by: Emeril Lagasse
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