Recipe - Hildas Stuffies

1 tablespoon Olive oil
2/3 cup Chorizo sausage; chopped
One half cup Onions
2 tablespoon Shallots; minced
1 tablespoon Garlic; minced
One half cup Green peppers; chopped
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
1 tablespoon Parsley; chopped
16 Quailhog clams; shucked and
chopped (reserve the shells
fully intact)
1 tablespoon Creole mustard
Three fourths cup Bread crumbs
Butcher's twine
1 cup Garlic butter sauce; hot
1 cup Sizzled leeks (julienned
leeks; lightly fried)
2 tablespoon Brunoise red peppers
2 tablespoon Parsley; chopped

Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. Add
the chorizo and render for 23 minutes. Add the onions, shallots, garlic,
and peppers. Saute the mixture until the vegetables are light in color,
about 2 minutes. Remove from 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 tiwe with butcher's twine. Place on a baking sheet and bake for 810
minutes, or until stuffing is cooked through. Remove from oven and place
untied clams on a platter. Drizzle the butter sauce over the clams. Place a
small bundle of leeks in the center of each clam, Garnish with red peppers,
parsley and Essence.

Source: Essence of Emeril, #EE2334, TVFN formatted by Lisa Crawford

Date: 22 Jun 96 00:14:40 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM

MMRecipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.