How to make it

  • Open quahogs, placing meat and juice in separate bowls. Save shells.
  • Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy.
  • Add ground or chopped quahogs.
  • In oil, saute onion, green pepper and garlic until soft but not brown. Add along with crushed red pepper to bread mixture. Mix well.
  • Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Dot with a small amount of margarine.
  • Set in a pan and bake in preheated 375 degree oven for about 25 minutes or until heated through.
  • Optional: You may add ground chourico sausage to onion while sauting.

Reviews & Comments 4

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    " It was excellent "
    lunasea ate it and said...
    Oh my gooooodness. I am in love with this recipe. Thank you so much.... *swoon*.....and a big high 15 for you. Yeah, only five of the forks are showing...but there's ten more behind them...I promise. ;-)
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  • mamalou 7 years ago
    A Quahog is a LARGE clam. It is used for chowders and are stuffed. Guess that is a New England kinda thing. :o)
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  • nazzb 7 years ago
    What on earth is quahogs? Sorry for the ignorance.

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    " It was excellent "
    mjcmcook ate it and said...
    Thank-you for sharing this "5"FORK!!!!! recipe...
    Another great recipe to make and serve my family and friends!
    Was this review helpful? Yes Flag

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