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Black Dog Stuffed Quahogs

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

This traditional and substantial appetizer served in its own shell makes a tasty start to any meal — especially one featuring seafood. You can vary the flavor by using sausage (we use Andouille) instead of bacon. For extra zing, add a diced jalapeno to the veggie sauté.

How to Open a Clam:



1. Place the clam in your left hand with the hinge facing down and the lips facing your fingers.

2. Press the knife into the clam using pressure from the fingers of your left hand.

3. Once inside, cut one-third of the way into the clam.

4. Twist the knife. That should cut and separate the first muscle.

5. Retract the knife and run the knife along the inside of the top shell. Pull back the top shell. Cut under the clam in the bottom shell to remove the clam.

Yields:12

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturesavory, spiced

Ingredients

  • 8 slices bread
  • 8 slices of bacon, chopped into ½-inch pieces
  • ½ teaspoon crushed red pepper flakes
  • 2 chopped garlic cloves
  • 1 medium white onion, diced
  • 1 medium green bell pepper, diced
  • 6 large quahogs, opened and chopped with juice and shells (see Notes)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon ground black pepper
  • Garnish: lime and lemon wedges

Instructions

Dice the bread slices into ½-inch cubes and dry overnight or in an oven at 300°F for about 10 minutes.

In a large heavy-bottomed skillet, cook the chopped bacon. When the bacon is just browned, add the crushed red 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 the oven to 400°F.

Make sure the clamshells are clean. Mound the mixture into each half shell and place the filled shells on a baking tray.

Baked stuffed quahogs for 20 to 25 minutes or until nicely browned on top.

8. Serve with lemon and lime wedges.

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