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  • Jack's Stuffed Quahogs

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    Jack's Stuffed Quahogs
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    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.

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