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Author Notes: 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
Makes one dozen
fresh chopped clams and fresh large quahogs
- one dozen fresh large quahogs
- one quart fresh chopped clams
- 2 cups fresh clam juice
- 1 portuguese bread loaf
- 1 whole portuguese sweet bread
- 2 large green bell peppers
- 2 large red sweer peppers
- 2 whole hot portuguese chedice tubes
- 4 tablespoons portuguese olive oil
- 1 cup fresh chopped parsley
- 3 small challotts
- 2 teaspoons black pepper
- 1 cup red crushed pepper from a jar
- 2 fresh lemons for garnish
- 1 teaspoon butter to taste to garnish
1 dozen fresh quahogs
- 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