STUFFED QUAHOGS- PORTUGUESE STYLE

Stuffed Quahogs- Portuguese Style

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Lou Ann Marques

By
@Lilylou

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
15
Prep:
45 Min
Cook:
25 Min

Ingredients

  • 15
    quahogs, shucked and then ground or chopped
  • 2
    loaves day-old italian bread
  • 2 Tbsp
    oil
  • 2 medium
    onion
  • 1/2
    green pepper, chopped
  • 2-3
    cloves garlic, chopped
  • 2 Tbsp
    crushed red pepper (the wet type)
  • 2 Tbsp
    parsley, chopped
  • ·
    paprika, as much as you like
  • ·
    margarine, small amount
  • 1 stick
    portuguese chourico, ground (optional)

How to Make STUFFED QUAHOGS- PORTUGUESE STYLE

Step-by-Step

  1. 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.

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About STUFFED QUAHOGS- PORTUGUESE STYLE

Course/Dish: Seafood Appetizers



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