stuffed quahogs- portuguese style
(1 RATING)
These are the best stuffies ever. This recipe was posted in the Providence Journal, submitted by Barbara in Bristol, RI. This recipe tastes just like the one my Mom use to make. Thanks Barbara for sharing!
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prep time
45 Min
cook time
25 Min
method
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yield
15 serving(s)
Ingredients
- 15 - quahogs, shucked and then ground or chopped
- 2 - loaves day-old italian bread
- 2 tablespoons oil
- 2 medium onion
- 1/2 - green pepper, chopped
- 2-3 - cloves garlic, chopped
- 2 tablespoons crushed red pepper (the wet type)
- 2 tablespoons parsley, chopped
- - paprika, as much as you like
- - margarine, small amount
- 1 stick portuguese chourico, ground (optional)
How To Make stuffed quahogs- portuguese style
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Step 1Open quahogs, placing meat and juice in separate bowls. Save shells. Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy. Add ground or chopped quahogs. In oil, saute onion, green pepper and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well. Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of margarine. Set in a pan and bake in preheated 375 degree oven for about 25 minutes or until heated through. Optional: You may add ground chorico sausage to onion while sauteing.
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