Stuffed Quahog, "Stuffie"
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
54
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 large
Clam (quahog)1 tbsp
Vegetable Oil2 tbsps
Butter1 cup
Onion (diced)1 cup
Green Pepper (diced)1 cup
Lemon Juice2 tbsps
Cilantro Leaves (chopped fresh)1.5 cups
White Bread (crumbs)Directions:
1
Preheat the oven to 400 degrees F
2
Heat a medium pot over high heat and bring 1 to 2 inches of water to a boil
3
Add the quahogs and cover the pan
4
Steam them until they open, at least 6 minutes
5
Discard any quahogs that do not open
6
Strain broth and reserve 1/4 cup
7
Remove the quahogs from the shells (leaving the shells intact; do not snap apart) and chop the meat
8
In a large skillet, heat the oil and butter over medium-high heat
9
Add the chourico, onions, and green pepper and cook until the vegetables soften, about 5 to 7 minutes
10
Add the chopped clam meat, lemon juice, and hot sauce and cook for 2 to 3 minutes more
11
In a large mixing bowl, pour the chourico mixture over the cubed bread and add the cilantro, parsley, red pepper paste, bread crumbs and clam broth
12
Mix gently, and then stuff the each clam shell with about 3/4 cup of clam stuffing
13
Wrap the clam shells in aluminum foil and bake until heated through, about 15 minutes
14
Serve immediately