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Ingredientes

Cost per serving $0.65 view details

Direcciones

  1. Preheat the oven to 400 degrees.
  2. In a saute/fry pan, heat the extra virgin olive oil. Add in the chorizo and render for 2 to 3 min. Add in the onions, shallots, garlic, and peppers. Saute/fry the mix till the vegetables are light in color, about 2 min. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne, and parsley. Stir in the clams and Creole mustard. Mix in sufficient bread crumbs to bind the mix.
  3. Pack the mix into each shell and tie with the butchers twine. Place on a baking sheet and bake for 8 to 10 min, or possibly till 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.
  4. This recipe yields 4 appetizer servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 4 servings
Calories 283  
Calories from Fat 174 61%
Total Fat 19.43g 24%
Saturated Fat 6.33g 25%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 1213mg 51%
Potassium 281mg 8%
Total Carbs 14.63g 4%
Dietary Fiber 1.5g 5%
Sugars 2.05g 1%
Protein 12.12g 19%
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