1 tbsp Olive oil
2/3 cup Chorizo sausage, chopped
1/2 cup Onions
2 tbsp Shallots, minced
1 tbsp Garlic, minced
1/2 cup Green peppers, chopped
1 tsp Salt
1/4 tsp Cayenne pepper
1 tbsp Parsley, chopped
16 Quailhog clams, shucked and chopped (reserve the shells fully intact)
1 tbsp Creole mustard
3/4 cup Bread crumbs
Butcher's twine
1 cup Garlic butter sauce, hot
1 cup Sizzled leeks (julienned leeks, lightly fried)
2 tbsp Brunoise red peppers
2 tbsp Parsley, chopped
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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.
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