Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2/3 cup chopped chorizo sausage

  3. 1/2 cup chopped onions

  4. 2 tablespoons minced shallots

  5. 1 tablespoon minced garlic

  6. 1/2 cup chopped green peppers

  7. 1 teaspoon salt

  8. 1/4 teaspoon cayenne pepper

  9. 1 tablespoon chopped parsley

  10. 16 Qailhog clams, shucked and chopped. Reserve the shells fully intact

  11. 1 tablespoon Creole mustard

  12. 1/2 cup to 3/4 cup bread crumbs Butcher's twine

  13. 1 cup garlic butter sauce, hot

  14. 1 cup sizzled leeks (julienned leeks, lightly fried)

  15. 2 tablespoons brunoise red peppers

  16. 2 tablespoons chopped parsley

Instructions Jump to Ingredients ↑

  1. 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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