Clam And Sausage Bake

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/2 lb	227g / 8oz	Chorizo or other fresh pork sausage - finely ground
1 cup	62g / 2.2oz	Chopped yellow onions
1 tablespoon	15ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	219g / 7.7oz	Fine dried bread crumbs
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Creole seasoning - see * Note
1 1/4 cups	296ml	Water
1 1/2 lbs	681g / 24oz	Manila clams - (to 2 lbs) - shucked
2 cups	474ml	Basic butter sauce
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a large saute pan, over medium heat, heat 1 tablespoon of the oil. Add the sausage and cook until the meat is browned, about 4 minutes. Add the onions and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Remove from the heat and pour into a medium mixing bowl and cool completely.

In another mixing bowl, combine 2 tablespoons of the oil, the bread crumbs, parsley and cheese. Season with Creole seasoning and mix well. Add the sausage mixture and water to the bread crumbs. Mix well.

Grease the bottom of a 10-inch pie pan with the remaining tablespoon of oil. Arrange the clams in 1 layer in the bottom of the pan. Season with Creole seasoning. Cover the clams with the sausage mixture, packing it firmly down onto them. Bake on the center rack of the oven until the top is golden brown, about 18 to 20 minutes.

Remove from the oven and spoon onto serving plates. Drizzle the plates with some of the sauce. Garnish with green onions.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D58) - from the TV FOOD - NETWORK

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.