Ingredients Jump to Instructions ↓

  1. 2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter)

  2. 6 ounces andouille sausage

  3. 1 tablespoon vegetable oil

  4. 1 stick unsalted butter , at room temperature

  5. 2 tablespoons finely minced garlic

  6. 1 tablespoon minced parsley leaves , plus more for garnishing

  7. 1 teaspoon Essence, recipe follows

  8. 1/2 lemon, juiced

  9. 1/2 cup bread crumbs

  10. 2 slices thick-cut bacon, each cut into 12 pieces

  11. 2 1/2 tablespoons paprika

  12. 2 tablespoons salt

  13. 2 tablespoons garlic powder

  14. 1 tablespoon black pepper

  15. 1 tablespoon onion powder

  16. 1 tablespoon cayenne pepper

  17. 1 tablespoon dried oregano

  18. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Put clams on a baking sheet and cover with plastic wrap ; refrigerate until topping is prepared.

  2. Put the andouille in a food processor and process until finely chopped. Heat the vegetable oil in a small saute pan and, when hot, add the sausage. Cook, stirring frequently, until browned and the fat is rendered. Transfer to a mixing bowl and allow to cool.

  3. In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice and cooled andouille. Stir to blend thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. Refrigerate until firm.

  4. Heat the broiler.

  5. Remove the clams from the refrigerator and remove the plastic wrap. Top each clam with a pat of the garlic butter , then divide the bread crumbs evenly among the clams. Top each clam with 1 piece of the bacon and broil until the bacon is crispy and the clams are cooked through, about 5 to 6 minutes.

  6. Remove from the oven. Arrange the clams on a platter and garnish with more parsley. Serve hot or warm.

  7. Combine all ingredients thoroughly.

  8. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.


Send feedback