Dad's Rhode Island Stuffies
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.
15quahogs , shucked and then chopped
2loaves italian bread (day old bread)
2 mediumonions, finely chopped
1/2green bell pepper, finely chopped
2-3 clovegarlic, finely minced
2 Tbspcrushed red pepper flakes
2 Tbspfresh parsley, finely chopped
1/2 lbportuguese chourice sausage (optional)
·paprika, sweet mild
How to Make Dad's Rhode Island Stuffies
- Open quahogs, placing meat and juice in separate bowls. Save shells.
- 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).
- 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.
- Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
- Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.