dad's rhode island stuffies
(1 rating)
I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.
(1 rating)
yield
15 stuffies
prep time
20 Min
cook time
25 Min
Ingredients For dad's rhode island stuffies
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15quahogs , shucked and then chopped
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2loaves italian bread (day old bread)
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2 Tbspoil
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2 mdonions, finely chopped
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1/2green bell pepper, finely chopped
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2-3 clovegarlic, finely minced
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2 Tbspcrushed red pepper flakes
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2 Tbspfresh parsley, finely chopped
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1/2 lbportuguese chourice sausage (optional)
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paprika, sweet mild
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salt
How To Make dad's rhode island stuffies
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1Open quahogs, placing meat and juice in separate bowls. Save shells.
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2In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams).
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3In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
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4Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
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5Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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