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Cape Cod Design's Stuffed Quahogs




Source of Recipe


Internet


List of Ingredients




1 dozen fresh quahogs, chopped (save shells)
1 medium sized-onion
2 cloves garlic
2-3 cups bread crumbs
1 stick of butter
2 tablespoons of olive oil
3 tablespoons cooked, chopped bacon
3 tablespoons green pepper diced
3 tablespoons red pepper diced
black pepper
hot sauce
fresh lemon
oregano
parsley
paprika
white cooking wine



Recipe



Soak clams just before chopping and save water and shells.

Sauté green and red pepper, onion and garlic in olive, stirring constantly. When vegetables begin to soften (about two minutes), add a dash of white cooking wine and continuing stirring for 1-2 minutes.

Drop in butter. Add chopped bacon. As the butter melts, slowly stir in bread crumbs, being careful not to make the mixture too dry. When it has reached the right consistency, pull from heat, sprinkle with pepper, oregano, parsley and a dash or two of hot sauce. Add chopped clams last and mix well. Use bread crumbs and the reserved water from the clams to stretch the mixture if necessary.

Stuff as many shells as the yield allows. It should yield 6-10 servings. Sprinkle with paprika and bake for 10 minutes at 350 degrees Fahrenheit. Serve with fresh squeezed lemon.

You may substitute canned clams and/or clam juice if you must!