Clams Casino

---------- Recipe via Meal-Master (tm) v8.02

Title: Clams Casino
Categories: Emeril, Appetizers, Ethnic, Am/la
Yield: 4 servings

24 lg Littleneck clams
8 oz Garlic compound butter
1 c Rendered andouille sausage
1/2 c Bread crumbs
6 sl Bacon; cut in 1.5" pieces

Preheat oven to 400 degrees F. Hold the clams in a
cloth and insert a knife between the shells. Pry the
shells apart, then sever the hinge muscle and discard
the top shell. Loosen the muscle in the lower shell.
Slice the compund butter into 24 equal slices. Place
a slice of butter on each clam. In a food processor,
combine the rendered andouille and bread crumbs
together, Combine until the ingredients are
incorporated. Season with Essence. Place a
tablespoon of the crust on the butter. Using your
hands, pat the crust firmly into the clam shell. Top
each shell with the bacon pieces. Place on a baking
sheet and bake for 4-6 minutes. Remove from the oven.
Place the clams on a platter and garnish with parsley
and Essence.

Source: Essence of Emeril, #EE2334, TVFN
formatted by Lisa Crawford, 6/21/06

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