Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. Add the chorizo and render for 2-3 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 butchers twine. Place on a baking sheet and bake for 8-10 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> MM-Recipes Digest V3 #173 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 88 (14%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 1.6mg||0 %|
|Sodium 2818.8mg||97 %|
|Potassium 486mg||13 %|
|Total Carbohydrate 113.2g||33 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 104.2g|
|Protein 23.3g||33 %|
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Calories per serving: 636
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