8 quahog or chowder clams
6 tablespoons butter, at room temperature
2 tablespoons minced garlic
Kosher salt and freshly ground black pepper
8 ounces chopped chorizo sausage
1/2 cup minced onions
1/4 cup minced celery
1/4 cup minced green peppers
Emeril's Essence, for seasoning, recipe follows
1 cup dried fine bread crumbs
3 tablespoons chopped fresh parsley
1/4 cup reserved steaming liquid
1/2 cup grated Parmigiano-Reggiano
Chopped parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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