Louise‘s Stuffed Quahogs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 large (chowder) quahogs 1/2 - 1 bag crumbled stuffing (not fine and not herbed) 1/2 - 1 stick butter, melted 3 tablespoons lemon juice Splash white wine Fresh sage 1/2 lb. linguica 1 lb. hot Italian sausage 1 small Jalapeno pepper, optional 2 teaspoons ground black pepper Chopped onion Handful chopped parsley Pine nuts, optional sometimes I use them As much garlic as you can stand - 6 cloves for me
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Directions: |
Directions:Step 1 Clean fresh clams carefully wash outer shell in cold water and scrub with brush Step 2 Freeze Quahogs overnight till they open Next day take knife and pry out meats being careful to take all frozen juice into bowl Scrape shells clean Step 3 Scrub and rinse newly cleaned shells Step 4 Put partially frozen Quahog meat and frozen chunks of juice into food processor and chop coarsely - do not blend set aside Step 5 Sauté Linguica and sausage Drain fat Coarsely chop the meats in food processor Step 6 Melt butter in pan and sauté onion, parsley and garlic in pan and slightly sauté not browning Step 7 Put 1/2 bag stuffing in large bowl, pour butter, onions, garlic and parsley over mix Add Quahogs and their juice and mix Add meats, and spices
If the mix is too watery add more stuffing But the stuffing should be wet Add lemon juice and wine Mound stuffing into cleaned shells Add a dot of butter to top of shell and sprinkle with hot paprika Bake in heated 375 oven for about 20 minutes check by putting finger on top of clam. You can run under the broiler to brown. You can make a big batch and individually wrap the clams in foil with the pat of butter and paprika and then pull out of the freezer and cook at 375 for about 35-40 minutes. |
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Personal
Notes: |
Personal
Notes: This is my favorite stuffed Quahog recipe. Charlie and Dad loved it. It probably had its start as an adaptation from Barbara Bennet, who is a fabulous cook but I have adapted it over the years.
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