-
1
Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.
-
2
Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open.
-
3
Discard any shells that do not open.
-
4
Remove the clams from the pot and place on a parchment-lined sheet pan.
-
5
When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached.
-
6
Loosen the muscle in the lower shell and remove the clam from the shell.
-
7
Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside.
-
8
Finely chop the clam meat and set aside.
-
9
In a mixing bowl, stir the butter and 1 tablespoon of the garlic together.
-
10
Season the butter with salt and pepper.
-
11
Spoon the butter onto a piece of plastic wrap.
-
12
Form the butter into a 1-inch log, cover tightly, and place in the refrigerator.
-
13
Refrigerate for 1 hour.
-
14
Heat a saute pan over medium-high heat.
-
15
Add the chorizo and cook until rendered, about 2 minutes.
-
16
Add the onions, celery and peppers.
-
17
Season lightly with Essence.
-
18
Cook for 2 more minutes.
-
19
Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat.
-
20
Stir in the reserved cooking liquid and 2 tablespoons of the parsley.
-
21
Season with Essence and cool slightly.
-
22
Pack the stuffing mixture into one side of each shell.
-
23
Slice the compound butter into 6 equal slices.
-
24
Place a slice of the butter on top of each stuffing mixture.
-
25
Using your hands, pat the stuffing firmly into each clam shell.
-
26
Top each evenly with the cheese and the remaining parsley.
-
27
Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.
-
28
Bake for 15 to 20 minutes.
-
29
Unwrap the clams and place on a serving platter.
-
30
Garnish with additional parsley and Essence and serve hot.
-
31
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
-
32
2 1/2 tablespoons paprika
-
33
2 tablespoons salt
-
34
2 tablespoons garlic powder
-
35
1 tablespoon black pepper
-
36
1 tablespoon onion powder
-
37
1 tablespoon cayenne pepper
-
38
1 tablespoon dried leaf oregano
-
39
1 tablespoon dried thyme
-
40
Combine all ingredients thoroughly and store in an airtight jar or container.
