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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
- I haven't tried the following recipe, I just found it my Black Dog Tavern Catalog.
- 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.
- Serve with lemon and lime wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 415g | |
| Calories 637 | |
| Calories from Fat 427 | 67% |
| Total Fat 47.4g | 59% |
| Saturated Fat 19.08g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 2334mg | 97% |
| Potassium 831mg | 24% |
| Total Carbs 19.13g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 8.32g | 6% |
| Protein 33.34g | 53% |
