---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hilda's Stuffies
 Categories: Emeril, Appetizers, Ethnic, Am/la
      Yield: 4 servings
 
      1 tb Olive oil
    2/3 c  Chorizo sausage; chopped
    1/2 c  Onions
      2 tb Shallots; minced
      1 tb Garlic; minced
    1/2 c  Green peppers; chopped
      1 ts Salt
    1/4 ts Cayenne pepper
      1 tb Parsley; chopped
     16    Quailhog clams; shucked and
           -chopped (reserve the shells
           -fully intact)
      1 tb Creole mustard
    3/4 c  Bread crumbs
           Butcher's twine
      1 c  Garlic butter sauce; hot
      1 c  Sizzled leeks(julienned
           -leeks, lightly fried)
      2 tb Brunoise red peppers
      2 tb Parsley; 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 butcher's
  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, 6/21/96
 
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