Shirley gomes's baked-stuffed quahogs - country living
24 stuffed sh
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Fresh quahogs or large clams | |
| 1 | 12-oz package round butter flavored crackers, crushed | |
| 2 | Stalks celery, chopped | |
| 1 | Large onion, chopped | |
| 1 | Sweet green pepper, chopped | |
| ¼ | cup | (1/2 stick) butter |
| Paprika or hot red-pepper sauce (opt.) | ||
Directions
1. Remove quahogs from shells; reserve shells and the liquid. Wash and dry reserved shells well.
2. In food processor, with chopping blade, process quahogs until finely chopped. Add crackers, celery, onion, and green pepper.
Process just until combined. If mixture seems too dry, add some of reserved quahog liquid.
3. In large skillet, melt butter over medium-high heat. Add quahog mixture; cook, stirring occasionally, 10 minutes.
4. Heat oven to 350'F. Place reserved shells on baking sheet. Divide quahog mixture onto shells. Season with paprika or red-pepper sauce, if desired. Bake 20 minutes or until golden brown.
Note: Stuffed Quahogs can be frozen in their shells before baking. To reheat, heat oven to 350'F. Place quahogs in single layer on baking sheet. Heat in oven 40 minutes or until golden brown.
Country Living/Sept/90 Scanned & fixed by DP & GG