Black Dog Stuffed Quahogs
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 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
- Dice the bread slices into 1/2-inch cubes and dry overnight or in an oven at 300 degrees for about 10 minutes.
- 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.
- Add the diced veggies and continue to sauté for 3 to 4 minutes until the onion and pepper are just soft.
- Add the chopped clam meat and reserved clam juice and cook for 3 to 4 minutes. The mixture should boil.
- 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.
- Make sure the clamshells are clean. Mound the mixture into each half shell and place the filled shells in a baking tray.
- Bake stuffed quahogs for 20 to 25 minutes or until nicely browned on top.
- Serve with lemon wedges.
*YIELDS: 12
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