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Sweet Corn and Chorizo Sausage Stuffed Florida Clams
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: n/a
Prep Time: 20 Min.
Cook Time: 30 Min.
What you need:
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24 to 30 medium-sized live clams, rinsed
oil for cooking
1 small onion, diced small
1 link chorizo sausage, diced small
1 red bell pepper, diced small
1 c. corn kernels
1 tsp. chili powder
sea salt to taste
fresh ground pepper to taste
1 c. yellow corn meal
1/4 c. jack cheese, shredded
1/4 c. fresh cilantro, chopped
1 egg
What to do:
1. Fill a medium-sized stock pot halfway with water. Place stock pot on the stove over medium-high heat and bring to a boil. Lightly salt the water in the stock pot. When a boil is reached, add the live clams to the pot. Cook the clams until they just start to open. Drain the clams in a colander; run cold water over them until they are cooled off. Discard any unopened clams. Let clams drain well and place them in the refrigerator until later.
2. Preheat a medium sauté pan over medium heat. Add 1 tsp. of oil to the preheated pan. Add the diced onions and chorizo sausage to the preheated pan. Cook the onions and chorizo until the onions are translucent and the chorizo is golden brown. Add the bell pepper, corn, and chili powder to the pan. Continue to cook for 2-3 min. Season the ingredients in the pan lightly with salt and pepper.
3. Remove ingredients from heat and add them to a medium-sized mixing bowl. To the mixing bowl add cornmeal, cheese, cilantro, egg, and 1/4 c. of water. Mix ingredients thoroughly; add a little more water if necessary so the stuffing is moist.
4. Preheat the oven to 375°F. Remove cooked clams from the refrigerator. Open up each shell the rest of the way so they can be stuffed. Place an even amount of stuffing in each shell. Place stuffed shells in a baking dish. Place the baking dish of stuffed clams on the center rack of the oven. Bake clams for 7-12 min. or until heated throughout. Remove clams from oven and serve immediately.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
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