This recipe I have making for 20 years. It is not the ordinary stuffie.They are large delicious and once you have one you will never forget it. They can be frozen or cooked fresh. —linda Gallo
fresh chopped clams and fresh large quahogs
fresh large quahogs
fresh chopped clams
fresh clam juice
portuguese bread loaf
whole portuguese sweet bread
large green bell peppers
large red sweer peppers
whole hot portuguese chedice tubes
portuguese olive oil
fresh chopped parsley
red crushed pepper from a jar
fresh lemons for garnish
butter to taste to garnish
1 dozen fresh quahogs
In This Recipe
boil large pot of water, add 2 tbl black pepper to flush out sand from quahogs. Add quahogs to boiling water. Cook on high until quahogs open up. Set them aside to cool. Remove the quahog meat and chop into bite size pieces to taste.
place loaf of bread and sweet bread into large bowl. Add clamjuice and let sit to soak up and get moist.
dice up green , red peppers and challotts also fresh parsley
in an extra large bowl add chopped quahogs ,chopped clams ,bread, sweet bread and rest of ingredients. Place in refrigerator for 1 half hour to chill.
rinse out the quahog shells let dry
Take one shell at a time and generously stuff with mixture. Wrap each quahog after stuffed in heavy duty tin foil.
You can freeze these or cook right away
place the wrapped quahogs on the oven rack and cook for 1 hour on 375 degrees. After that open up the tin foil to expose the stuffed quahog and broil for 15 minutes on hidh. This will crisp it up a bit.
Garnish with a dallop of creamy butter or lemon squeeze