No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Hilda's "stuffies"

  • Yield: 4 appetizer servings


  • 4 quarts plus 1/4 cup water
  • Salt
  • 1 dozen Quahogs
  • 1/4 pound (1 stick) unsalted butter, softened
  • 2 tablespoons minced garlic
  • Freshly ground black pepper to taste
  • 1/2 pound chorizo sausage, chopped
  • 1/2 cup minced yellow onions
  • 1/4 cup minced celery
  • 1/4 cup minced green bell pepper
  • Essence to taste
  • 1 cup fine dried bread crumbs
  • 3 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Parmesan-Reggiano cheese
  • Butchers twine


  • Preheat the oven to 400?F.
  • In a large pot, bring about a gallon of salted water to a boil. Add the clams and cover. Cook until the shells open, about 6 to 8 minutes. Discard any shells that do not open. Drain.
  • Hold the clams with a clean cloth, then, with a sharp knife, sever the hinge muscle and loosen the muscle in the lower shell. Chop the clams and set aside. Place the shells on aluminum foil or a parchment-lined baking sheet.
  • Combine the butter and 1 tablespoon of the garlic in a mixing bowl. Season with salt and pepper. Spoon the mixture onto a large piece of plastic wrap. Form the mixture into a log 1 inch in diameter and roll tightly in the wrap. Refrigerate until firm, about 1 hour.
  • In a medium-size sautÈ pan, fry the chorizo for 2 minutes. Add the onions, celery and pepper and season with Essence. Cook for another 2 minutes, stirring. Stir in the remaining 1 tablespoon garlic and bread crumbs and remove from the heat. Stir in the remaining 1/4 cup water and 2 tablespoons of the parsley and season with Essence. Season the clams with Essence and stir into the sausage mixture.
  • Place about 3 tablespoons of the chorizo mixture in the bottom half of each clamshell and pat firmly. Remove the butter log from the refrigerator and cut crosswise into 12 equal slices. Place a slice of the butter on top of the stuffing and sprinkle with cheese.
  • Tie the shells together tightly with butcherís twine. Bake for 8 to 10 minutes. Remove from the oven and snip off the twine.
  • To serve, arrange the clams on a platter and garnish with the remaining 1 tablespoon parsley and some Essence.