Hilda's Stuffies

Recipe courtesy of Emeril Lagasse

Show: The Essence of Emeril

Episode: Clams

Hilda's Stuffies

Name: Hilda's Stuffies
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 appetizer servings
Cuisine: american
Ingredients: 1 tablespoon olive oil; 2/3 cup chopped chorizo sausage; 1/2 cup chopped onions; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 1/2 cup chopped green peppers; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 tablespoon chopped parsley; 16 Qailhog clams, shucked and chopped. Reserve the shells fully intact; 1 tablespoon Creole mustard; 1/2 cup to 3/4 cup bread crumbs; 1 cup garlic butter sauce, hot; 1 cup sizzled leeks (julienned leeks, lightly fried); 2 tablespoons brunoise red peppers; 2 tablespoons chopped parsley

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Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 appetizer servings

Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 appetizer servings

Ingredients

1 tablespoon olive oil

2/3 cup chopped chorizo sausage

1/2 cup chopped onions

2 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup chopped green peppers

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 tablespoon chopped parsley

16 Qailhog clams, shucked and chopped. Reserve the shells fully intact

1 tablespoon Creole mustard

1/2 cup to 3/4 cup bread crumbs

1 cup garlic butter sauce, hot

1 cup sizzled leeks (julienned leeks, lightly fried)

2 tablespoons brunoise red peppers

2 tablespoons chopped parsley

Directions

Special equipment:

Butcher's twine

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 butcher's 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 Essence.

My Private Notes

Show: The Essence of Emeril

Episode: Clams

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