This appetizer is a New England Classic. You can vary the flavor by using sausage (we use Andouille) instead of bacon. For an extra zing, add a diced jalapeño to the veggie sauté or sprinkle the final product with a little Tabasco sauce.
- 8 slices of bread
- 8 slices of bacon, chopped into 1/2-inch pieces
- 1/2 teaspoon crushed red pepper flakes
- 2 chopped garlic cloves
- 1 medium white onion, diced
- 1 medium green bell pepper, diced
- 6 large quahogs, open and chopped with juice and shells
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon ground black pepper
- Garnish: lemon wedges
1. Dice the bread slices into 1/2-inch cubes and dry overnight or in an oven at 300 degrees for about 10 minutes.
2. In a large heavy-bottomed skillet, cook the chopped bacon. When the bacon is just browned, add the crushed pepper and garlic. Sauté for 1 minute.
3. Add the diced veggies and continue to sauté for 3 to 4 minutes until the onion and pepper are just soft.
4. Add the chopped clam meat and reserved clam juice and cook for 3 to 4 minutes. The mixture should boil.
5. Remove from heat and stir in the dried bread cubes, parsley and black pepper. Allow the mixture to cool a bit before stuffing into shells. Preheat oven to 400 degrees.
6. Make sure the clamshells are clean. Mound the mixture into each half shell and place the filled shells in a baking tray.
7. Bake stuffed quahogs for 20 to 25 minutes or until nicely browned on top.
8. Serve with lemon wedges.
Love this recipe? The Black Dog Tavern continues the tradition of great food, and friends in our The Black Dog 40th Anniversary Cookbook. You will find recipes for favorites such as Lobster Bisque, Lemon Artichoke Lasagna, Macadamia Nut Crusted Halibut, and Mocha Squares and more!
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