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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