Hilda's "stuffies" | Emerils.com

Ingredients

• 4 quarts plus 1/4 cup water
• Salt
• 1 dozen Quahogs
• 1/4 pound (1 stick) unsalted butter, softened
• 2 tablespoons minced garlic
• Freshly ground black pepper to taste
• 1/2 pound chorizo sausage, chopped
• 1/2 cup minced yellow onions
• 1/4 cup minced celery
• 1/4 cup minced green bell pepper
• Essence to taste
• 1 cup fine dried bread crumbs
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup freshly grated Parmesan-Reggiano cheese
• Butchers twine