---------- 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