Hilda's Stuffies

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2/3 cup	97g / 3.4oz	Chopped chorizo sausage
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped green peppers
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1 tablespoon	15ml	Chopped parsley
16		Quahog clams - shucked, chopped,
		Shells reserved fully intact
1 tablespoon	15ml	Creole mustard
1/2 cup	73g / 2.6oz	Bread crumbs - to 3/4 cup
		Butchers twine
1 cup	237ml	Garlic butter sauce - hot
1 cup	237ml	Sizzled leeks
		(julienned leeks, lightly fried)
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Chopped parsley
		Emeril's Essence - see * Note

Recipe 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.