Ingredients

1/4 cup olive oil
1/2 pound finely ground chorizo or other fresh pork sausage
1 cup chopped yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 1/2 cups fine dried bread crumbs
1 tablespoon finely chopped fresh parsley leaves
1/2 cup grated Parmigiano-Reggiano cheese
Creole seasoning, recipe follows
1 1/4 cups water

1 1/2 to 2 pounds Manila clams, shucked
2 cups Basic Butter Sauce, recipe follows
2 tablespoons chopped green onions

Directions

Preheat the oven to 400
degrees F. In a large saute pan, over medium heat, heat 1 tablespoon of the oil. Add the
sausage and cook until the meat is browned, about 4 minutes. Add the onions and garlic.
Season with salt and pepper. Continue to cook for 2 minutes. Remove from the heat and
pour into a medium mixing bowl and cool completely. In another mixing bowl, combine 2
tablespoons of the oil, the bread crumbs, parsley and cheese. Season with Creole
seasoning and mix well. Add the sausage mixture and water to the bread crumbs. Mix well.
Grease the bottom of a 10-inch pie pan with the remaining tablespoon of oil. Arrange
the clams in 1 layer in the bottom of the pan. Season with Creole seasoning. Cover the
clams with the sausage mixture, packing it firmly down onto them. Bake on the center rack
of the oven until the top is golden brown, about 18 to 20 minutes. Remove from the oven
and spoon onto serving plates. Drizzle the plates with some of the sauce. Garnish with
green onions.

Ingredients

Basic Butter Sauce:
2 tablespoons finely minced shallots

1/2 cup white wine
1/2 pound cold butter, cut into tablespoon size pieces

Directions

In a
medium saute pan, add shallots and white wine. Bring to a boil. Reduce to a simmer and
cook for 2 minutes. Whisk in the butter, 1 tablespoon at a time, until all the butter is
incorporated and the sauce coats the back of a spoon. Strain. Yield: 1
cup

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup