Rhode Island Stuffies
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
15
ingredients
- 15 quahogs, shucked and then chopped
- 2 loaves Italian bread (day old bread)
- 2 tablespoons oil
- 2 medium onions, chopped
- 1⁄2 green pepper, chopped
- 2 -3 garlic cloves, minced
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons parsley, chopped
- paprika
- margarine
- 1⁄2 lb portuguese chourice sausage (optional)
directions
- Open quahogs, placing meat and juice in separate bowls. Save shells.
- In 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).
- In 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.
- Wash shells and separate.
- Mound shell halves with stuffing.
- Sprinkle top with paprika and parsley.
- Dot tops with a small amount of margarine.
- Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
- OPTIONAL: You may add ground Chourice to onion while sautéing.
RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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"R.I. Hot Weiners"!
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"Quahog"
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"Clam Cakes"
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"New England Shore Dinner"
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"Portuguese Sausage"