rhode island stuffed quahogs

Name: Rhode Island Stuffed Quahogs
Ingredients: 8 - quahogs - a large hard shell clam; 1 cup(s) water; 1/2 cup(s) white wine, dry; 2 - bay leaves; 4 tablespoon(s) olive oil; 4 clove(s) garlic minced; 1/2 cup(s) onion minced; 1/4 cup(s) celery minced; 3 tablespoon(s) parsley fresh and minced; 4 cup(s) italian bread, crust removed bread cubed

(3 RATINGS)

101 Pinches 1 Photo

Malinda Coletta

North Providence, RI

Updated on Aug 17, 2011

A traditional RI Style stuffed hard shell clam...served with a lemon wedge and tobasco sauce.

Rate

prep time

cook time

method ---

yield

Ingredients

8 - quahogs - a large hard shell clam
1 cup water
1/2 cup white wine, dry
2 - bay leaves
4 tablespoons olive oil
4 cloves garlic minced
1/2 cup onion minced
1/4 cup celery minced
3 tablespoons parsley fresh and minced
4 cups italian bread, crust removed bread cubed

How To Make rhode island stuffed quahogs

Step 1

In a large pot, add the quahogs, water, wine and bay leaf.

Step 2

Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside.
Step 3

In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
Step 4

Add the herbs. Cook 1 minute.
Step 5

In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
Step 6

Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
Step 7

Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes