Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1/2 pound finely ground chorizo or other fresh pork sausage

  3. 1 cup chopped yellow onions

  4. 1 tablespoon chopped garlic

  5. Salt

  6. Freshly ground black pepper

  7. 1 1/2 cups fine dried bread crumbs

  8. 1 tablespoon finely chopped fresh parsley leaves

  9. 1/2 cup grated Parmigiano-Reggiano cheese

  10. Creole seasoning, recipe follows

  11. 1 1/4 cups water

  12. 1 1/2 to 2 pounds Manila clams, shucked

  13. 2 cups Basic Butter Sauce, recipe follows

  14. 2 tablespoons chopped green onions

  15. 2 tablespoons finely minced shallots

  16. 1/2 cup white wine

  17. 1/2 pound cold butter , cut into tablespoon size pieces

  18. 2 1/2 tablespoons paprika

  19. 2 tablespoons salt

  20. 2 tablespoons garlic powder

  21. 1 tablespoon black pepper

  22. 1 tablespoon onion powder

  23. 1 tablespoon cayenne pepper

  24. 1 tablespoon dried oregano

  25. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, heat 1 tablespoon of the oil. Add the sausage and cook until the meat is browned, about 4 minutes. Add the onions and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Remove from the heat and pour into a medium mixing bowl and cool completely. In another mixing bowl, combine 2 tablespoons of the oil, the bread crumbs , parsley and cheese. Season with Creole seasoning and mix well. Add the sausage mixture and water to the bread crumbs. Mix well. Grease the bottom of a 10-inch pie pan with the remaining tablespoon of oil. Arrange the clams in 1 layer in the bottom of the pan. Season with Creole seasoning. Cover the clams with the sausage mixture, packing it firmly down onto them. Bake on the center rack of the oven until the top is golden brown, about 18 to 20 minutes. Remove from the oven and spoon onto serving plates. Drizzle the plates with some of the sauce. Garnish with green onions.

  2. In a medium saute pan, add shallots and white wine. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Whisk in the butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon. Strain. Yield: 1 cup Combine all ingredients thoroughly. Yield: 2/3 cup


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