Dad's Rhode Island Stuffies

star pooley

By
@starryrose

I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage!

Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.


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Comments:

Serves:

15 stuffies

Prep:

20 Min

Cook:

25 Min

Ingredients

15
quahogs , shucked and then chopped
2
loaves italian bread (day old bread)
2 Tbsp
oil
2 medium
onions, finely chopped
1/2
green bell pepper, finely chopped
2-3 clove
garlic, finely minced
2 Tbsp
crushed red pepper flakes
2 Tbsp
fresh parsley, finely chopped
1/2 lb
portuguese chourice sausage (optional)
paprika, sweet mild
salt

Directions Step-By-Step

1
Open quahogs, placing meat and juice in separate bowls. Save shells.
2
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).
3
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.

NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
4
Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
5
Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.

About this Recipe

Course/Dish: Seafood Appetizers