“Clam Shells,” 8”x11”, Toyobo Intaglio, 2012

Monaco, Theresa

Stuffed Quahogs

Steam open one bucket of Quahogs (35 – 40 Quahogs) and remove
meat from shells and chop. Strain broth and put aside. Saute 2 stalks
of celery and one onion, chopped, in 3 – 4 tbls. of butter or margarine.
Toast 4 – 6 slices of bread and break into pieces.
In a large bowl, combine chopped Quahogs, sautéed celery and
onion, toasted bread and ½ bag of seasoned stuffing mix. Add
Quahog broth until stuffing consistency. Add approx. ½ tbls. of
dried red pepper (to taste).
Note: When using top and bottom shells for stuffing, twist to break
the hinge between them and clean out the shell fragments (this
will allow shells to stay together when stuffed).
Stuff Quahog shells with stuffing mixture. Top with a pat of butter
and close down top of shell.
Bake in 350-degree oven until hot and slightly brown on top (approximately
15 minutes if cooking immediately). If frozen, time will
need to be adjusted.
Bake approximately 30 – 45 minutes.
Recipe courtesy of Bob and Pat Fuller who live by the ocean.