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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2/3 c. Minced chorizo sausage
- 1/2 c. Minced onions
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1/2 c. Minced green peppers
- 1 tsp Salt
- 1/4 tsp Cayenne pepper
- 1 Tbsp. Minced parsley
- 16 x Quahog clams shucked, minced, shells reserved fully intact
- 1 Tbsp. Creole mustard
- 1/2 c. Bread crumbs to 3/4 c. Butchers twine
- 1 c. Garlic butter sauce warm
- 1 c. Sizzled leeks (julienned leeks, lightly fried)
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Minced parsley see * Note
Direcciones
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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% |
