Malinda Coletta Recipe

Rhode Island Stuffed Quahogs

By Malinda Coletta Professorchef


Recipe Rating:
 2 Ratings

Malinda's Story

A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.

Ingredients

8
quahogs - a large hard shell clam
1 c
water
1/2 c
white wine, dry
2
bay leaves
4 Tbsp
olive oil
4 clove
garlic minced
1/2 c
onion minced
1/4 c
celery minced
3 Tbsp
parsley fresh and minced
4 c
italian bread, crust removed bread cubed

Directions Step-By-Step

1
In a large pot, add the quahogs, water, wine and bay leaf.
2
Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside.
3
In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
4
Add the herbs. Cook 1 minute.
5
In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
6
Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
7
Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge

About this Recipe

Course/Dish: Fish, Seafood Appetizers


  • Comments

  • 1-5 of 10
  • user
    Straw's Kitchen GrandsBest - Aug 17, 2011
    oh my...you did it and I hope the lady that wanted the recipe finds this!!!
    I do not like seafood, but I must say these look good.
  • user
    Malinda Coletta Professorchef - Aug 17, 2011
    I let her know i posted it! she will find it!
  • user
    Straw's Kitchen GrandsBest - Aug 17, 2011
    =;D..great
  • user
    Daune (pronounced "Dawn") Browne vavavoom - Aug 26, 2011
    Okay, okay-----I admit it. This recipe is better than the one my "friend??" wouldn't give me because of her vow of secrecy. Now I say: "nyeh, nyeh, nyeh, nyeh, nyeh!!!(doubled)" I made them last weekend, and they were absolutely vundebar (or vendebah, as they say in New England!). Every time I make them from now on, which will be often, I'll raise a glass of some of that white wine to you. Thanks again, Malinda. Stuffies forever!
  • user
    Malinda Coletta Professorchef - Aug 27, 2011
    OMG so so so happy glad you liked them!! We may need to make them to prep for the hurricane we are having this weekend..just need to warm them up in the wiid fired oven outside when the electric goes out! LOL!!