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INGREDIENTS

1 Dozen Quahog clams
1/4 c Minced green peppers
1/4 c Grated Parmigiano-Reggiano
4 oz Butter
8 oz Chopped chorizo sausage
Salt ; to taste
1/2 c Minced onions
1/4 c Minced celery
2 tb Chopped fresh parsley
1 c Dried fine bread crumbs
Butchers twine
Black Pepper ; freshly ground
2 tb Garlic ; minced
1/4 c Water

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Bring a pot of salted water to a boil. Add the clams and cover. Cook the clams for about 6 to 8 minutes or until the shells open, discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. Or, 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. Place the clams, still in the shell on a parchment-lined baking sheet. In a mixing bowl, stir the butter and 1 tablespoon of garlic together. Season the butter with salt and pepper. Spoon the butter on a large piece of plastic wrap. Form the butter into a 1-inch log and cover tightly and place in the refrigerator. Refrigerate for 1 hour. In a saute pan, render the chorizo for 2 minutes. Add the onions, celery and peppers. Season with Emerils Essence. Saute for 2 minutes. Stir in the remaining garlic and bread crumbs and remove from the heat. Stir in the water and parsley and season with Essence. Slice the compound butter into 12 equal slices. Season the clams with Essence. Place a slice of the butter on each clam. Place a 1/4 of a cup of the crust over the butter. Using your hands, pat the crust firmly into the clam shell. Top with the cheese. If using the poached clams, tie the shell tightly with butchers twine. Bake for 8 to 10 minutes. Remove from the oven. Place the clams on a platter and garnish with parsley and Essence This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) 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 01-16-1998 Recipe by: Emeril Lagasse

NOTES

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Hildas Stuffies

1  Dozen Quahog clams 
1/4 c Minced green peppers 
1/4 c Grated Parmigiano-Reggiano 
4 oz Butter 
8 oz Chopped chorizo sausage 
  Salt to taste
1/2 c Minced onions 
1/4 c Minced celery 
2 tb Chopped fresh parsley 
1 c Dried fine bread crumbs 
  Butchers twine 
  Black Pepper freshly ground
2 tb Garlic minced
1/4 c Water

* Note: See the "Emerils Essence Information" recipe which is included in  this collection.    Preheat the oven to 400 degrees. Bring a pot of salted water to a boil. Add  the clams and cover. Cook the clams for about 6 to 8 minutes or until the  shells open, discard any shells that do not open. Remove the clams from the  pot and place on a parchment-lined sheet pan. Or, 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. Place the clams, still in the shell on a parchment-lined baking  sheet. In a mixing bowl, stir the butter and 1 tablespoon of garlic  together. Season the butter with salt and pepper. Spoon the butter on a  large piece of plastic wrap. Form the butter into a 1-inch log and cover  tightly and place in the refrigerator. Refrigerate for 1 hour. In a saute  pan, render the chorizo for 2 minutes. Add the onions, celery and peppers.  Season with Emerils Essence. Saute for 2 minutes. Stir in the remaining  garlic and bread crumbs and remove from the heat. Stir in the water and  parsley and season with Essence. Slice the compound butter into 12 equal  slices. Season the clams with Essence. Place a slice of the butter on each  clam. Place a 1/4 of a cup of the crust over the butter. Using your hands,  pat the crust firmly into the clam shell. Top with the cheese. If using the  poached clams, tie the shell tightly with butchers twine. Bake for 8 to 10  minutes. Remove from the oven. Place the clams on a platter and garnish  with parsley and Essence This recipe yields 4 appetizer servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A80 broadcast 12-08-1997) 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    01-16-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 4 servings

Calories: 526
Calories from Fat: 437 (83%)

Amt Per Serving		% DV

	Total Fat 48.6g	65 %
	Saturated Fat 30.4g	152 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 2.1g
Cholesterol 127.4mg		39 %
Sodium 529.3mg		18 %
Potassium 219.9mg		6 %
Total Carbohydrate 19.2g		6 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 17.6g
Protein 5.8g		8 %
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Calories per serving: 526

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