Emeril's Clam and Sausage Bake

Ingredients

Cooking Directions

Preheat the oven to 400 degrees F. Grease a 10-inch pie pan with 1 tablespoon of the olive oil, and set aside.

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.

Add the sausage and cook, stirring, until the meat is browned, about 4 minutes.

Add the onions, garlic, salt and pepper, and cook, stirring, until the onions are beginning to soften, about 3 minutes. Transfer to a plate to cool.

In a large bowl, combine the remaining 2 tablespoons of olive oil with the breadcrumbs, cheese, parsley and 1 tablespoon of Essence, and mix well.

Add the sausage-onion mixture and water, and mix well.

Arrange the clams in one layer in the bottom of the prepared pie pan, and season with the remaining 1/2 teaspoon Essence.

Arrange the sausage-breadcrumb mixture over the clams, pressing down firmly to pack. Bake until the top is golden brown, about 18 minutes.

Remove from the oven and divide among four serving plates. Drizzle each serving with 1/4 cup of Basic Butter Sauce, and garnish with green onions. Serve immediately.

Basic Butter Sauce

Combine the shallots and wine in a medium sauté pan, and bring to a boil.

Reduce heat to medium-low and simmer until reduced in volume by half, about 2 minutes.

Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.

Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.

Strain, if desired, before using.

Recipe courtesy of Emeril Lagasse, copyright 2001