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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