Hilda's stuffies

4 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
⅔ cup chopped chorizo sausage
½ cup chopped onions
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
½ cup chopped green peppers
1.00 teaspoon salt
¼ teaspoon cayenne pepper
1.00 tablespoon chopped parsley
16.00 quahog clams; shucked, chopped,
1 shells reserved fully intact
1.00 tablespoon creole mustard
½ cup bread crumbs; to 3/4 cup
1 butchers twine
1.00 cup garlic butter sauce; hot
1.00 cup sizzled leeks
1 (julienned leeks; lightly fried)
2.00 tablespoon brunoise red peppers
2.00 tablespoon chopped parsley
1 emeril's essence; see * note

Directions

* 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-07-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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