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Alice Castro’s Stuffed Quahogs Recipe

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This recipe for Alice Castro’s Stuffed Quahogs is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen medium quahogs
2 loaves (stale) Portuguese bread
1 c. Pepperidge farm dressing mix white pepper
1 medium onion (minced)
¼ lb. bacon
½ stick butter
¼ lb. chourico
4 eggs
(DO NOT USE SALT)
Directions:
Directions:
Sauté onion and chourico in bacon fat and butter. Steam quahogs open in 1 c. water. Grind quahogs and mix all ingredients together using liquid from steamed quahogs to make dressing (if it seems too wet, add a few finely-crushed soda crackers to dry it out). This recipe is enough for 2½ qt. and 1½ qt corning dishes. Set dish in pan of water and bake at 350º for:
2½ qt. dish = 2 hours.
1½ qt. dish = 1½ hours.
(or in shell at 400º for about ½ hour).

 

 

 

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