---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Clams Casino
  Categories: Emeril, Appetizers, Ethnic, Am/la
       Yield: 4 servings
  
      24 lg Littleneck clams
       8 oz Garlic compound butter
       1 c  Rendered andouille sausage
     1/2 c  Bread crumbs
       6 sl Bacon; cut in 1.5″ pieces
  
   Preheat oven to 400 degrees F.  Hold the clams in a
   cloth and insert a knife between the shells.  Pry the
   shells apart, then sever the hinge muscle and discard
   the top shell.  Loosen the muscle in the lower shell.
   Slice the compund butter into 24 equal slices.  Place
   a slice of butter on each clam.  In a food processor,
   combine the rendered andouille and bread crumbs
   together,  Combine until the ingredients are
   incorporated.  Season with Essence.  Place a
   tablespoon of the crust on the butter.  Using your
   hands, pat the crust firmly into the clam shell. Top
   each shell with the bacon pieces.  Place on a baking
   sheet and bake for 4-6 minutes.  Remove from the oven.
   Place the clams on a platter and garnish with parsley
   and Essence.
   
   Source: Essence of Emeril, #EE2334, TVFN
   formatted by Lisa Crawford, 6/21/06
  
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