Ingredients: |
Ingredients: 4 Quahogs (scrubbed and carefully rinsed)
4 c. of Water (to boil the quahogs, 2 cups will be reserved for stuffing once quahogs are done being boiled)
1 Egg
1 Bell Pepper (finely diced)
2 Onion (yellow, large, finely diced)
3 cloves of Garlic (minced)
1 tbsp. of Olive Oil
4 tbsp. of Butter
1 ½ tbsp. of Red Pepper (crushed)
5 Portuguese Bread Buns (Can use 5 cups of day old Italian bread)
¾ c. of Chourico (chopped)
½ tbsp. of All Seasoning Spice (portuguese, Adobo with pimenta)
Paprika (optional)
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Directions: |
Directions:Preheat oven to 375ºF. Add 4 cups of water to a pot. Once the water is boiling, add your quahogs. Boil them until they open up. If they fail to open up (give them a full 20 minutes) they are bad and should NOT be eaten.
Once they are boiled, reserve 2 cups of water from the top of the pan. Do not use the water at the bottom because that might have sand residue.
Run the quahogs under cold water and twist their shells into two pieces. Remove any lose pieces and set aside shells. Chop bellies and insides into super small pieces. Next, pull apart Portuguese Rolls into small chunks.
Pour over the reserved quahog water and let the bread absorb it while you saute the onion, pepper (bell), garlic, and chourico in a skillet with the oil and butter. Saute until tender and set aside.
Add soaked bread to a colander and squeeze out any excess liquid. It is ok it the bread is mushy. Add bread to a large bowl with chopped quahogs, crushed red pepper, egg, Portuguese seasoning, and sauteed chourico and veggies. Mix everything until fully combined. Stuff Quahogs generously will mixture and place them on a large baking sheet.
Optional- sprinkle each with paprika.
Bake quahogs uncovered for 40-45 minutes. The outside with have a crispy texture and the insides will remain moist. |
This recipe for Stuffed Quahogs is from