STUFFED QUAHOGS- PORTUGUESE STYLE

STUFFED QUAHOGS- PORTUGUESE STYLE image

Provided by Lou Ann Marques

Time 1h10m

Number Of Ingredients 11

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15 quahogs, shucked and then ground or chopped
2 loaves day-old italian bread
2 Tbsp oil
2 medium onion
1/2 green pepper, chopped
2-3 cloves garlic, chopped
2 Tbsp crushed red pepper (the wet type)
2 Tbsp parsley, chopped
paprika, as much as you like
margarine, small amount
1 stick portuguese chourico, ground (optional)

Steps:

1. Open quahogs, placing meat and juice in separate bowls. Save shells. Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy. Add ground or chopped quahogs. In oil, saute onion, green pepper and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well. Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of margarine. Set in a pan and bake in preheated 375 degree oven for about 25 minutes or until heated through. Optional: You may add ground chorico sausage to onion while sauteing.