Sweet Corn and Chorizo Sausage Stuffed Florida Clams
Servings
5People
Servings
5People
Ingredients
Instructions
  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 teaspoon of oil to the preheated pan. Add the diced onions and chorizo sausage to the pre heated 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 two to three minutes. Season the ingredients in the pan lightly with salt and pepper. 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 cup of water. Mix ingredients thoroughly; add a little more water if necessary so the stuffing is moist.
  3. Preheat the oven to 375 degrees 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 to 12 minutes or until heated throughout. Remove clams from oven and serve immediately.