| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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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