The Dish Archive: Stuffed Quahog
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Baked Stuffed Quahog Recipe
-- 1 gallon chopped quahogs
-- 1 lb chopped Gasper's Linguica chopped fine
-- 2 large medium to finely chopped onions
-- Bunch celery chopped med to fine
-- 1 can roasted red peppers chopped med to fine
-- 5 oz jalapeño peppers chopped fine
-- 1 bunch chopped scallions
-- 4 cloves finely chopped garlic
-- 2 gallon tub Italian bread chopped
-- 1 gallon container Ritz crackers
-- 1 half gallon Italian style bread crumbs
-- 4 sticks of butter, 1 cup white wine
-- 2 oz. White wine worstershire
-- 1 oz Tabasco
-- 1 tsp. black pepper
-- 1 tsp garlic salt
Steam chopped quahogs in natural juices until cooked
Strain quahogs from broth and set aside both broth and quahogs. (if using fresh quahogs, steam in shells and then chop)
Next, cook finely chopped linguica and drain grease and set aside as well
Using 2 sticks of butter, sauté all vegetables except scallions with black pepper and garlic salt and white wine and white wine worctershire in a large bowl.
Combine Ritz and Italian bread and bread crumbs and scallions, set aside. When sautéed vegetables are cooked add quahogs and linguica to vegetables.
Stir in two remaining sticks of butter to vegetable mixture.
Add quahog and vegetable mixture to bread mixture and add broth until mixture is a moist consistency.
Using a 4oz scoop, fill quahog shells and bake at 350 until golden brown
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