Remove the clams from the refrigerator and remove the plastic wrap. Stir to blend thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice and cooled andouille.

Transfer to a mixing bowl and allow to cool. Cook, stirring frequently, until browned and the fat is rendered. Heat the vegetable oil in a small saute pan and, when hot, add the sausage. Put the andouille in a food processor and process until finely chopped. Put clams on a baking sheet and cover with plastic wrap refrigerate until topping is prepared. Pry the shells apart, then sever the hinge muscle and discard the top shell. 2) In a large pot, add about a cup of water, add the clams, bring to a boil, cover and let steam until they open (discard any that didn't open) then separate the clams from the broth, strain the broth through a sieve lined with a couple of coffee filters (don't add the very bottom since sand tends to collect at the bottom of the pot) set aside.ģ) In a small skillet, add the olive oil along with the garlic, shallots and half the parsley, saute until tender, then add the wine, reduce by half and remove from the heat, let this mixture cool a bit, meanwhile, prepare the clams.Ĥ) Line a large baking sheet (or two) with foil, remove one half of the shell and loosen the clam meat from the shell before placing it back on the half shell (watch video to see what I mean) line them up on the prepared baking sheet and drizzle some of the clam broth over each one and set aside.ĥ) In a large bowl, add the breadcrumbs, prosciutto, mozz, parm, rest of the parsley and the cooled shallot and wine mixture, then add enough clam broth to make the mixture moist and hold together, top each clam with the mixture, then drizzle some olive oil over the top and bake for 10 minutes.Hold the clams in a cloth and insert a knife between the shells.

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