INGREDIENTS
•
4 quahogs
•
8 oz chourizo, ground
•
1 tbsp Cajun seasonings
•
1/2 green bell pepper (or red), minced
•
1/2 onion, minced
•
1 stalk of celery, minced
•
3 cloves of garlic, minced to death
•
4 tbsp of butter, room temperature
•
3/4 cup of almond meal
•
1 egg, beaten
•
1/2 cup of grated Parmesan