2 dozen littleneck clams (175 count-the largest size available) |
8 ounces garlic compound butter (formed into a log about 1-inch in diameter) |
1 cup rendered andouille sausage |
1/2 cup bread crumbs |
essence, recipe follows |
6 slices of bacon, cut into 1 1/2-inch pieces |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |