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INGREDIENTS

2/3 c chorizo sausage ; Chopped
1/2 c Onions ; chopped
1/2 c green peppers ; Chopped
1 tb Creole mustard
1 c Garlic butter sauce ; hot
1 tb olive oil
1 tb Garlic ; minced
1 c leeks ; Julienned, sizzled
2 tb Brunoise red peppers
1 ts Salt
2 tb Chopped parsley
16 Quahog clams ; shucked, shells reserved, fully-intact
1/2 c Bread crumbs
2 tb Shallots ; minced
1 tb Chopped parsley
Butcher's twine
1/4 ts Cayenne pepper

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection. 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 butchers 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 Emerils Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2334 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-07-1997 Recipe by: Emeril Lagasse

NOTES

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Hildas Stuffies

2/3 c chorizo sausage Chopped
1/2 c Onions chopped
1/2 c green peppers Chopped
1 tb Creole mustard 
1 c Garlic butter sauce hot
1 tb olive oil 
1 tb Garlic minced
1 c leeks Julienned, sizzled
2 tb Brunoise red peppers 
1 ts Salt 
2 tb Chopped parsley 
16  Quahog clams shucked, shells reserved, fully-intact
1/2 c Bread crumbs 
2 tb Shallots minced
1 tb Chopped parsley 
  Butcher's twine 
1/4 ts Cayenne pepper

* Note: See the "Emerils Essence Information" recipe which is included in  this collection.    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 butchers 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 Emerils  Essence. This recipe yields 4 appetizer servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2334 broadcast 06-05-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    06-07-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 4

Calories: 669
Calories from Fat: 198 (30%)

Amt Per Serving		% DV

	Total Fat 22g	29 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 4.1g
Cholesterol 54mg		17 %
Sodium 2398.6mg		83 %
Potassium 768.6mg		20 %
Total Carbohydrate 83.9g		25 %
	Dietary Fiber 7g	28 %
	Sugars, other 76.9g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 669

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