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Ingredients: |
Ingredients:
1¼ cups flour
2 tsp. baking powder
¼ tsp. salt
⅔ cup milk
1 egg
1 cup quahogs, chopped
1 cup clam juice
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Directions: |
Directions:1. Mix all ingredients together.
2. Scoop by tablespoon into hot oil.
3. Fry until golden brown (4-5 minutes).
4. Drain on paper towel. |
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Clam Stuffies |
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Ingredients: |
Ingredients: 1 large round bread, 2-days-old
1 small onion, chopped
2 tbsp. Crisco
3 eggs, beaten
10 quahogs*
1 tsp. salt
hot sauce
saffron
*other option:
2 cups minced quahogs
and cleaned half shells
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Directions: |
Directions: 1. Scrub outside of quahog shell. Place quahogs in pan.
2. Cover with cold water. Heat until water boils, then lower to bubble.
3. Keep over heat until shells open. Discard any that do not open.
4. Remove meat from shells and chop. Set aside.
5. Preheat oven to 350º. Clean ½ shells to prepare for stuffing.
6. Remove crust from bread. Break into chunks and place bread in a bowl of water.
Leave short time until soaked. Squeeze bread well to remove water.
7. In bowl place bread and break it up well. Add onion, hot sauce, salt,
chopped quahogs, eggs and Crisco.
8. Place mixture in frying pan; add saffron. Fry mixture for a short time
to bring it all together.
9. Remove from heat. Fill half shells.
10. Place shells on baking sheet. Bake until tops are browned.
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Personal
Notes: |
Personal
Notes: These recipes were in Vavo's recipe card file. Grandpa and Grandma added our interpretation where measurements were not recorded.
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This recipe for Clam Cakes is from