Prep 20 mins
Cook 25 mins
My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.
- 15 quahogs, shucked and then chopped
- 2 loaves Italian bread (day old bread)
- 2 tablespoons oil
- 2 medium onions, chopped
- 1⁄2 green pepper, chopped
- 2 -3 garlic cloves, minced
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons parsley, chopped
- 1⁄2 lb portuguese chourice sausage (optional)
- Open quahogs, placing meat and juice in separate bowls. Save shells.
- In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
- Add chopped quahogs (clams).
- In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
- Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
- Wash shells and separate.
- Mound shell halves with stuffing.
- Sprinkle top with paprika and parsley.
- Dot tops with a small amount of margarine.
- Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
- OPTIONAL: You may add ground Chourice to onion while sautéing.
Perfect, just as they should be.