← Back to Search Results
baking American, New England
Black Dog Stuffed Quahogs

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Yields: 12

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

Directions

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

2. 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.

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 the oven to 400°F.

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

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

8. Serve with lemon and lime wedges.

Notes

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.


© 2000 The Black Dog Tavern Company, Inc.

Note from Cookstr's Editors

Nutritional information is based on 12 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

156kcal (8%)
317mg (13%)
26g
1g
3g (4%)
0g
1g (4%)
1g
1g
6mg (2%)
2g
7g
16mg
129mg
13mcg RAE (0%)
11mg (18%)
28mg (3%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
mexican-everyday Mexican Everyday
by Rick Bayless
spice Spice
by Ana Sortun
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
nigella-express Nigella Express
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-explorations Baked Explorations
by Matt Lewis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?