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Receta Jack's Stuffed Quahogs
by Global Cookbook

Jack's Stuffed Quahogs
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Ingredientes

  • 1/4 lb Andouille Sausage, diced in 1/4" cubes
  • 1/2 c. Onion, finely diced
  • 1/2 c. Celery, finely diced
  • 1/2 c. Green Pepper, finely diced
  • 1/2 c. Red Pepper, finely diced
  • 5 lb Whole Quahogs (makes 2 c. minced, save shells)
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Sage
  • 1/2 c. Shredded Mozzarella Cheese
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 4 c. Rough Minced Corn Bread

Direcciones

  1. I haven't tried the following recipe, I just found it my Black Dog Tavern Catalog.
  2. Open clams and chop, reserve liquid and shells. Saute/fry sausage till crispy and drain off most of the fat. Add in diced veggies to pan with sausage. Saute/fry till tender. In a large bowl combine diced veggies, sausage, minced clams, corn bread crumbs, cheese and seasonings. Add in a little of the reserved liquid to make a well blended, not soggy, mix. Clean shells and fill each half with clam mix. Bake at 350 for about 15 min.
  3. Serve with lemon and lime wedges.