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This delicious recipe is courtesy of Emeril Lagasse and can be found in his cookbook "From Emeril's Kitchens."

Source: The Martha Stewart Show, February Winter 2008
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  • puckbunny
    25 APR, 2008
    I think the caviar topping would in this case be too heavy for the flavor of clams. Being that we can't get real beluga in the U.S. these days it would pay to check with your local retailer of caviar to see which varieties would complement rather than overwhelm!
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  • chefoplenty
    22 FEB, 2008
    I'm not an oyster fan but this recipe really intrigues me. Do you think it would work with clams?
    Reply

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