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Winning Stuffed Quahogs




Source of Recipe


projo.com


List of Ingredients




15 quahogs, shucked and then ground or chopped
2 loaves day-old Italian bread
2 tablespoons oil
2 medium onions, chopped
½ green pepper, chopped
2 to 3 cloves garlic, chopped
2 tablespoons crushed red pepper (the wet type)
2 tablespoons parsley, chopped
Paprika, margarine
Optional: 1 stick Portuguese chorizo, ground



Recipe



Open quahogs, placing meat and juice in separate bowls. Save shells.

Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy.

Add ground or chopped quahogs.

In oil, saute onion, green pepper and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well.

Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of margarine.

Set in a pan and bake in preheated 375 degree oven for about 25 minutes or until heated through.

YIELD: 30

Optional: You may add ground chorico sausage to onion while sauteing.