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Ingredients

• 8 quahog or chowder clams
• 6 tablespoons butter, at room temperature
• 2 tablespoons minced garlic
• Kosher salt and freshly ground black pepper
• 8 ounces chopped chorizo sausage
• 1/2 cup minced onions
• 1/4 cup minced celery
• 1/4 cup minced green peppers

• Emeril's Essence, for seasoning, recipe follows
• 1 cup dried fine bread crumbs
• 3 tablespoons chopped fresh parsley
• 1/4 cup reserved steaming liquid
• 1/2 cup grated Parmigiano-Reggiano
• Aluminum foil or butchers twine
• Chopped parsley, for garnish

Description

Cooking Channel Serves Up This Hilda's Stuffies (Stuffed Quahogs) Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel