Rhode Island Stuffies

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READY IN: 45mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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