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  • Hilda's Stuffies

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    Hilda's Stuffies
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Extra virgin olive oil
    • 2/3 c. Minced chorizo sausage
    • 1/2 c. Minced onions
    • 2 Tbsp. Chopped shallots
    • 1 Tbsp. Chopped garlic
    • 1/2 c. Minced green peppers
    • 1 tsp Salt
    • 1/4 tsp Cayenne pepper
    • 1 Tbsp. Minced parsley
    • 16 x Quahog clams shucked, minced, shells reserved fully intact
    • 1 Tbsp. Creole mustard
    • 1/2 c. Bread crumbs to 3/4 c. Butchers twine
    • 1 c. Garlic butter sauce warm
    • 1 c. Sizzled leeks (julienned leeks, lightly fried)
    • 2 Tbsp. Brunoise red peppers
    • 2 Tbsp. Minced parsley see * Note

    Directions

    1. Preheat the oven to 400 degrees.
    2. In a saute/fry pan, heat the extra virgin olive oil. Add in the chorizo and render for 2 to 3 min. Add in the onions, shallots, garlic, and peppers. Saute/fry the mix till the vegetables are light in color, about 2 min. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne, and parsley. Stir in the clams and Creole mustard. Mix in sufficient bread crumbs to bind the mix.
    3. Pack the mix into each shell and tie with the butchers twine. Place on a baking sheet and bake for 8 to 10 min, or possibly till 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 Emeril's Essence.
    4. This recipe yields 4 appetizer servings.

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