A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.
quahogs - a large hard shell clam
white wine, dry
parsley fresh and minced
italian bread, crust removed bread cubed
1In a large pot, add the quahogs, water, wine and bay leaf.
2Cover 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.
3In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
4Add the herbs. Cook 1 minute.
5In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
6Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
7Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge