Stuffed Quahogs- Portuguese Style |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 30 |
|
This recipe was published in a local newspaper and it tastes exactly like the recipe my Mom would make when we were kids. Ingredients:
15 quahogs, shucked and then ground or chopped |
2 loaves day-old italian bread |
2 tablespoons oil |
2 medium onions, chopped |
1/2 green pepper, chopped |
2 to 3 cloves garlic, chopped |
2 tablespoons crushed red pepper (the wet type sold in jars) |
2 tablespoons parsley, chopped |
paprika, margarine |
optional: 1 stick portuguese chourico sausage, ground (or chorizo sausage) |
Directions:
1. Open quahogs, placing meat and juice in separate bowls. Save shells.
2. Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy.
3. Add ground or chopped quahogs.
4. In oil, saute onion, green pepper and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well.
5. Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of margarine.
6. Set in a pan and bake in preheated 375 degree oven for about 25 minutes or until heated through.
7. Optional: You may add ground chourico sausage to onion while sauting.
|
|