This recipe for Alice Castro’s Stuffed Quahogs, by Alice Castro, is from The Motta Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Main Courses: Seafood, Poultry, Pasta and Casseroles
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:
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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