dad's rhode island stuffies
(1 rating)
I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage! 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.
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(1 rating)
yield
15 stuffies
prep time
20 Min
cook time
25 Min
Ingredients For dad's rhode island stuffies
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15quahogs , shucked and then chopped
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2loaves italian bread (day old bread)
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2 Tbspoil
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2 mdonions, finely chopped
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1/2green bell pepper, finely chopped
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2-3 clovegarlic, finely minced
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2 Tbspcrushed red pepper flakes
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2 Tbspfresh parsley, finely chopped
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1/2 lbportuguese chourice sausage (optional)
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paprika, sweet mild
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salt
How To Make dad's rhode island stuffies
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1Open quahogs, placing meat and juice in separate bowls. Save shells.
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2In 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).
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3In 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.
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4Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
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5Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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