Rhode Island Stuffed Quahogs

Recipe Rating:
 2 Ratings

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

The Cook

Malinda Coletta Recipe
x3
Cooked to Perfection
North Providence, RI (pop. 178,042)
Professorchef
Member Since Sep 2010
Malinda's notes for this recipe:
A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.
Make it Your Way...

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Directions

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

Comments

1-5 of 10 comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - 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 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!!

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