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INGREDIENTS

2 tb Parsley ; chopped
16 Quailhog clams; shucked and
1 tb olive oil
2 tb Brunoise red peppers
3/4 c Bread crumbs
1/4 ts Cayenne pepper
1/2 c Onions
1 tb Garlic; minced
2 tb Shallots; minced
1 ts Salt
1 tb Creole mustard
1 c Sizzled leeks (julienned
2/3 c Chorizo sausage; chopped
1 tb Parsley ; chopped
1 c Garlic butter sauce; hot
1/2 c Green peppers; chopped

Servings

INSTRUCTIONS

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.

NOTES

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Hildas Stuffies

2 tb Parsley chopped
16  Quailhog clams; shucked and 
1 tb olive oil 
2 tb Brunoise red peppers 
3/4 c Bread crumbs 
1/4 ts Cayenne pepper 
1/2 c Onions 
1 tb Garlic; minced 
2 tb Shallots; minced 
1 ts Salt 
1 tb Creole mustard 
1 c Sizzled leeks (julienned 
2/3 c Chorizo sausage; chopped 
1 tb Parsley chopped
1 c Garlic butter sauce; hot 
1/2 c Green peppers; chopped

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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Nutrition

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Serving Size: 1 Serving (201g)
Recipe Makes: 4 Servings

Calories: 636
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 %
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: 636

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