|4.00 small||red potatoes|
|½ pounds||chorizo sausage; sliced|
|2.00||ears sweet corn; shucked, broken|
|1||; into smaller pieces|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1||crushed red pepper flakes; to taste|
|2.00 quart||steamers; (soft clams)|
|3.00 tablespoon||chopped green onion; for garnish|
|3.00 tablespoon||chopped parsley; for garnish|
In a large pot combine potatoes, sausages, hot dogs, onions, corn and bay leaves. Cover with about 3 quarts cold water and season to taste with salt, pepper and crushed red pepper. Bring to a boil, reduce heat and simmer 20 minutes. Add clams, cover and cook until they open, about 15 minutes. You can serve this right from the pot at table. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-126 broadcast 12-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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