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Ma's Stuffed Quahogs




Source of Recipe


Ma - Caroline Daivs


Recipe Introduction


Ma used to make these and they were fantastic. Dad would go "hogging" and bring home a bushel of quahogs. He'd open them up at the sink and Ma would make these. I would add a slice of linguicia on the top to give it that extras "zing". I'm not sure exactly how many could be made using this recipe, but I would suggest that you have at least 10 medium halved quahog shells to put the stuffing into. You could freeze any extra stuffing or get more shells.


List of Ingredients




4 medium onions
2 stalks of celery
1/2 lb. salt pork
1 quart quahogs with juice
1 tsp. red pepper
1 tsp. black pepper
1 tsp. oregano
3 tsp. poultry seasoning
3 eggs
1/2 cup butter ( 1 stick)
Plain breadcrumbs

Recipe



Grind up the onions, celery and salt pork. Cook until tender. Add the quahogs with juice and cook until it comes to a boil. Add the peppers, oregano and poultry seasoning. Stir. Add eggs and butter. Stir. Add enough breadcrumbs to reach the proper consistacy,(stuffing like), tasting frequently with regard to the seasonings. Fill halved quahog shells and freeze. Heat in oven or microwave only until warm. Serve with lemon wedge.

You will need to have quahog shells - halved.
Ma used a grinder that hooked onto the counter. You could probably used a Cuissenart and get the same result.