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Hilda's Stuffies (Stuffed Quahogs) (Emeril Lagasse) Recipe

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Hilda's Stuffies (Stuffed Quahogs) (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
336
Calories
Total time
70
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 336.17 Kcal (1407 kJ)
Calories from fat 207.58 Kcal
% Daily Value*
Total Fat 23.06g 35%
Cholesterol 51.3mg 17%
Sodium 387.28mg 16%
Potassium 177.7mg 4%
Total Carbs 20.17g 7%
Sugars 3g 12%
Dietary Fiber 3g 12%
Protein 11.72g 23%
Vitamin C 12.1mg 20%
Vitamin A 0.1mg 5%
Iron 1.1mg 6%
Calcium 57mg 6%
Amount Per 100 g
Calories 284.48 Kcal (1191 kJ)
Calories from fat 175.66 Kcal
% Daily Value*
Total Fat 19.52g 35%
Cholesterol 43.41mg 17%
Sodium 327.74mg 16%
Potassium 150.38mg 4%
Total Carbs 17.07g 7%
Sugars 2.54g 12%
Dietary Fiber 2.54g 12%
Protein 9.92g 23%
Vitamin C 10.2mg 20%
Vitamin A 0.1mg 5%
Iron 0.9mg 6%
Calcium 48.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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