Rhode Island Stuffed Quahogs
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|8||quahogs - a large hard shell clam|
|1/2 c||white wine, dry|
|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|
In a large pot, add the quahogs, water, wine and bay leaf.
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.
In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
Add the herbs. Cook 1 minute.
In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge