Stuffed Quahogs

By Anonymous, 4 October, 2013
Region
Rhode Island
Description

Stuffed Quahog, photo by Richmond TalbotThese stuffed clams are a New England favorite, and a staple of Rhode Island Cuisine (where they are colloquially known as "Stuffies").

The recipe has many ingredients, but nothing rare or unusual. The procedure is simple.

These are easy to make for a party, and festive looking with the red pepper and parsley.

Yield
12 Servings
Preparation time
45 minutes
Ingredients
12 Quahogs (cooked, coarsely chopped)
1 T Olive oil
2 T Butter
1⁄2 c Red Onion (chopped)
1⁄2 c Red Bell Pepper (chopped)
1⁄2 c Chorizo (chopped)
1⁄4 c Celery (chopped)
1⁄2 c Parsley, Flat-Leaf (fresh, chopped)
1⁄4 t Seasoning Blend (Your choice. We used Penzy's Southwest Seasoning )
1 pn Dried Thyme
2 ds Tabasco (or Frank's)
1 pn Black Pepper (one grind from the mill)
1⁄2 c Bread Crumbs (We get them from My Little Bakery in Duxbury)
2 T Clam Juice
Instructions
  1.  Sauté the clams, onion, red pepper, celery, and chorizo in the olive oil and half of the butter.
  2. Season with seasoning mix, thyme, hot sauce, and black pepper. 
  3. Mix in bread crumbs and moisten with clam juice
  4. Stuff the mixture into clam shells, dot them with the remaining butter, and put them in an aluminum foil lined pan.
  5. Bake in a 375 degree preheated oven for ten to fifteen minutes or until nicely browned and glistening. Serve hot.