Use bottled clam juice or get "Better than Boullion" clam base and mix with water as directed.
1. Adjust oven rack to upper middle and lower middle spread evenly cut bread on 2 seperate sheepans and place into oven at 325° F. Bake until golden about 10 minitues switching pan on racks and stirrig bread until evenly toasted. Place balance 1/2 loaf into food processor and grind into coarse crumbs.
2. Put 4 cups water into a Dutch Oven and place clams and steam until just opened. Add oil to a pan and saute onions, green pepper and celery, until onions are translucent. When quahogs are opened remove meat, chop or grind, set aside shells, and reserve and strain juices and mix with bottled clam juice you should have 4 cups. In Dutch oven , add toasted bread and clam juice and let soak. Add chopped quahogs and ground chourico. Back at the saute pan add butter to the onion and celery mixture and melt. Let cool slightly and add to stuffing mixture. Add white wine vinegar to pan and deglaze and add to stuffing . Add the rest ot the ingredients to the bread mixture, mix thoroughly. Adjust the consistency of the mixture with bread crumbs use the chopped bread to adjust the consistency of the stuffing. To taste for seasonings take about 2 tablespoons of the stuffing mix and add to the saute pan with a little of oil and make a small pancake and cook both sides and taste for seasons and adjust if needed. Wash the quahog shells seperate in half, and stuff each half generously with stuffing mix. Bake in 350° F. oven for about 40 minutes until nice crust forms on top. Eat either hot or cold.
For stuffing bread must be dried, fresh bread makes the stuffing gummy.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 47 | ||
Calories from Fat: 38 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 100.8mg | 3 % | |
Potassium 76.3mg | 2 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 0.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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