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Stuffed Quahogs Recipe

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This recipe for Stuffed Quahogs, by , is from Boyle 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!



With saved juices
Pepperidge Farm bagged stuffing mix (combo regular and cornbread flavors)
Chopped chouriço
Onion, diced
Celery, finely diced
Peppers, green + red
Fennel, finely diced
Lemon juice

White pepper
Black pepper, freshly ground
Green Tabasco
Chili powder
Thyme, ground
Colman’s dry mustard

[fresh cilantro]

Microwave quahogs until just opening (or steam in minimal water). Separate clams from shells, save juices and clean shells. In food processor, chop quahogs in some of their saved juices until consistency of small chunks in sludge-like base.

In large bowl, mix chopped clams with fennel, celery, onions and peppers. Then mix in stuffing, adding saved clam juices to a moist but form-able consistency (remember, we are aiming for 2 stuffies per clam).

Add spices per your tastes.

Scoop into reserved Quahog shells, smoothing lightly. Place a dab of butter on each, sprinkle with paprika and bake approx 20 to 30 minutes.

Number Of Servings:
Number Of Servings:
2 Stuffies per Quahog
Preparation Time:
Preparation Time:
2-3 hours for a substantial batch




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