STUFFED QUAHOGS- PORTUGUESE STYLE
Lou Ann Marques
15quahogs, shucked and then ground or chopped
2loaves day-old italian bread
1/2green pepper, chopped
2-3cloves garlic, chopped
2 Tbspcrushed red pepper (the wet type)
2 Tbspparsley, chopped
·paprika, as much as you like
·margarine, small amount
1 stickportuguese chourico, ground (optional)
How to Make STUFFED QUAHOGS- PORTUGUESE STYLE
- Open 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.