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1
Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, heat 1 tablespoon of the oil.
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2
Add the sausage and cook until the meat is browned, about 4 minutes.
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3
Add the onions and garlic.
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4
Season with salt and pepper.
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5
Continue to cook for 2 minutes.
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6
Remove from the heat and pour into a medium mixing bowl and cool completely.
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7
In another mixing bowl, combine 2 tablespoons of the oil, the bread crumbs, parsley and cheese.
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8
Season with Creole seasoning and mix well.
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9
Add the sausage mixture and water to the bread crumbs.
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10
Mix well.
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11
Grease the bottom of a 10-inch pie pan with the remaining tablespoon of oil.
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12
Arrange the clams in 1 layer in the bottom of the pan.
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13
Season with Creole seasoning.
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14
Cover the clams with the sausage mixture, packing it firmly down onto them.
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15
Bake on the center rack of the oven until the top is golden brown, about 18 to 20 minutes.
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16
Remove from the oven and spoon onto serving plates.
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17
Drizzle the plates with some of the sauce.
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18
Garnish with green onions.
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19
In a medium saute pan, add shallots and white wine.
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20
Bring to a boil.
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21
Reduce to a simmer and cook for 2 minutes.
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22
Whisk in the butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon.
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23
Strain.
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24
Combine all ingredients thoroughly.
