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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Stuffed Quahogs Recipe

4.6 stars - based on 5 votes
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This recipe for Stuffed Quahogs is from Cooking On Cape Cod, 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 Quahogs scrubbed and chopped after steaming them
2 bottle of Sam Adams LEMON beer
4 cloves of garlic minced
1 of each Red, Yellow, and orange peppers chopped finely
Roasted garlic loaves (come three to a pack) in the bakery section at Stop & Shop. chopped in food processor
2 T butter
1/2 chopped onion
2 stalks of chopped celery
1/2 lb. ground lingucia
1 sleeve of Ritz Crackers
1 c. garlic and cheese croutons
1 tsp. red hot pepper flakes
1 lb. applewood bacon cooked well and chopped small
1/4 C. Romano Cheese
Fresh Lemon Juice
Broth from clams

Directions:
Directions:
Steam clams in the Sam Adams lemon Beer until all open. Discard any that don't open cool and scrap clam out of shell and chop. In a large skillet, sauté onions, garlic, celery, peppers for 4-5 minutes add lingucia, red hot pepper flakes, cooked bacon add a cup of the broth mixing well. Stir in clams. In a food processor, add garlic bread, Ritz crackers, croutons and Romano Cheese and crush to make bread crumbs. Add to skillet with lemon juice add more broth as needed. If you need more broth add seafood stock. Mix all together and stuff the quahog shells. Bake at 350 for 20-25 minutes

Number Of Servings:
Number Of Servings:
20-24
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I won 2nd place this year making over 500 little necks for Hog Off Contest. At the Quahog Republic in Falmouth, MA

 

 

 

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