here you go maureen Quahogs Stuffes 15 quahogs, shucked and then chopped 2 loaves Italian bread (day old bread) 2 tablespoons oil 2 medium onions, chopped 1/2 green pepper, chopped 2 -3 garlic cloves, minced 2 tablespoons crushed red pepper flakes 2 tablespoons parsley, chopped paprika margarine 1/2 lb portuguese chourice sausage (optional) Directions: Open quahogs, placing meat and juice in separate bowls. Save shells. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams). In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. Wash shells and separate. Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through. add ground Chourice to onion while sautéing.
Posted on: Wed, 17 Jul 2013 13:15:56 +0000
Trending Topics
Recently Viewed Topics
© 2015