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1
Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
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2
Add the clams and cover.
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3
Cook the clams for about 6 to 8 minutes or until the shells open, discard any shells that do not open.
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4
Remove the clams from the pot and place on a parchment-lined sheet pan.
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5
Or, hold the clams in a cloth and insert a knife between the shells.
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6
Pry the shells apart, then sever the hinge muscle and discard the top shell.
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7
Loosen the muscle in the lower shell.
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8
Place the clams, still in the shell on a parchment-lined baking sheet.
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9
In a mixing bowl, stir the butter and 1 tablespoon of garlic together.
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10
Season the butter with salt and pepper.
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11
Spoon the butter on a large piece of plastic wrap.
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12
Form the butter into a 1-inch log and cover tightly and place in the refrigerator.
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13
Refrigerate for 1 hour.
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14
In a saute pan, render the chorizo for 2 minutes.
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15
Add the onions, celery and peppers.
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16
Season with Essence.
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17
Saute for 2 minutes.
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18
Stir in the remaining garlic and bread crumbs and remove from the heat.
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19
Stir in the water and parsley and season with Essence.
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20
Slice the compound butter into 12 equal slices.
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21
Season the clams with Essence.
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22
Place a slice of the butter on each clam.
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23
Place a 1/4 of a cup of the crust over the butter.
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24
Using your hands, pat the crust firmly into the clam shell.
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25
Top with the cheese.
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26
If using the poached clams, tie the shell tightly with butchers twine.
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27
Bake for 8 to 10 minutes.
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28
Remove from the oven.
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29
Place the clams on a platter and garnish with parsley and Essence.
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30
Combine all ingredients thoroughly.
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31
Yield: 2/3 cup
