Recipe courtesy of Emeril Lagasse
Episode: Clams
40 min
30 min
10 min
4 appetizer servings


  • 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


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.

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