Another one of Mom's clipped recipes.

Another something she never made. Not that I'd eat it, I don't do seafood.

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Name: Stuffies (Stuffed Quahogs)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 12 quahogs (live); 1 Tablespoon olive oil; 1 Tablespoon butter or bacon drippings; 1/4 cup onion finely minced; 2 cloves garlic pressed; 1/4 cup Bell pepper red or green - finely minced; 1/4 cup celery finely minced; 1/4 teaspoon Dried thyme; 1 1/2 cups dry bread crumbs up to 2 cups if needed; 1/8 cup Fresh parsley chopped; 1 tablespoon Fresh lemon juice; dash Worcestershire sauce; dash Salt and pepper to taste; 1 egg beaten; Reserved clam broth as needed

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INGREDIENTS

12 quahogs ; (live)
1 Tablespoon olive oil
1 Tablespoon butter ; or bacon drippings
1/4 cup onion ; finely minced
2 cloves garlic ; pressed
1/4 cup Bell pepper ; red or green - finely minced
1/4 cup celery ; finely minced
1/4 teaspoon Dried thyme
1 1/2 cups dry bread crumbs ; up to 2 cups if needed
1/8 cup Fresh parsley chopped
1 tablespoon Fresh lemon juice
dash Worcestershire sauce
dash Salt and pepper ; to taste
1 egg ; beaten
Reserved clam broth ; as needed

INSTRUCTIONS

Oven temperature 425F

Scrub the quahogs under cold running water to remove any grit from the shells.

Add water to a large pot to a depth of about 1 1/2 inches. Add a splash of dry white wine, if desired. Bring to a boil over high heat: add the quahogs, cover the pot, and lower the heat to medium.

Cook for about 5 minutes, or until the quahogs open. As they open, remove from the pot with tongs and set aside to cool.

When all are removed from the pot, return the heat to high and boil the broth, uncovered, for about 3 minutes to reduce it, and intensify the flavors.

Remove from the heat, strain through a fine mesh sieve lined with 2 layers of dampened cheesecloth, and set aside.

When the quahogs are cool enough to handle, remove the meat and chop it, saving the shells. Set aside.

Place the oil and butter in a large skillet set to medium. When it sizzles, add the onion, garlic, celery, pepper and thyme. Cook, stirring occasionally, until the mixture is tender and fragrant, but not browned.

Lower the heat and add the breadcrumbs, and stir until evenly combined. Remove from heat and transfer the mixture to a large bowl.

Add the chopped quahogs, parsley, lemon juice, worcestershire sauce, and salt and pepper to taste. Mix well. Add the beaten egg, and moisten as needed with the reserved broth.

Form spoonfuls of the quahog mixture into large meatball-sized balls. Place in one half of a quahog shell, and flatten (the shell should be full).

Place the stuffed shells on a cookie tray. At this point, you can cover the tray with plastic wrap and refrigerate (up to overnight) until you are ready to cook the stuffies.

Bake in a preheated oven for about 15 minutes, or until piping hot with a browned top. Serve immediately, with lemon wedges.

NOTES

(before you chop the meat, check it for grit: if you find any, rinse it in the strained broth. Afterwards, strain the broth again before storing it).

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Stuffies (Stuffed Quahogs)

12 quahogs (live)
1 Tablespoon olive oil
1 Tablespoon butter or bacon drippings
1/4 cup onion finely minced
2 cloves garlic pressed
1/4 cup Bell pepper red or green - finely minced
1/4 cup celery finely minced
1/4 teaspoon Dried thyme
1 1/2 cups dry bread crumbs up to 2 cups if needed
1/8 cup Fresh parsley chopped
1 tablespoon Fresh lemon juice
dash Worcestershire sauce
dash Salt and pepper to taste
1 egg beaten
 Reserved clam broth as needed

Oven temperature 425F

Scrub the quahogs under cold running water to remove any grit from the shells.

Add water to a large pot to a depth of about 1 1/2 inches. Add a splash of dry white wine, if desired. Bring to a boil over high heat: add the quahogs, cover the pot, and lower the heat to medium.

Cook for about 5 minutes, or until the quahogs open.  As they open, remove from the pot with tongs and set aside to cool.

When all are removed from the pot, return the heat to high and boil the broth, uncovered, for about 3 minutes to reduce it, and intensify the flavors.

Remove from the heat, strain through a fine mesh sieve lined with 2 layers of dampened cheesecloth, and set aside.

When the quahogs are cool enough to handle, remove the meat and chop it, saving the shells. Set aside.

Lower the heat and add the breadcrumbs, and stir until evenly combined.  Remove from heat and transfer the mixture to a large bowl.

Add the chopped quahogs, parsley, lemon juice, worcestershire sauce, and salt and pepper to taste.  Mix well.  Add the beaten egg, and moisten as needed with the reserved broth.

Form spoonfuls of the quahog mixture into large meatball-sized balls.  Place in one half of a quahog shell, and flatten (the shell should be full).

Place the stuffed shells on a cookie tray.  At this point, you can cover the tray with plastic wrap and refrigerate (up to overnight) until you are ready to cook the stuffies.

Bake in a preheated oven for about 15 minutes, or until piping hot with a browned top. Serve immediately, with lemon wedges.

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Nutrition

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Serving Size: 1 Serving (2280g)
Recipe Makes: 1 Servings

Calories: 3505
Calories from Fat: 1585 (45%)

Amt Per Serving		% DV

	Total Fat 176.1g	235 %
	Saturated Fat 102.3g	512 %
	Monounsaturated Fat 54.2g
	Polyunsanturated Fat 9.1g
Cholesterol 615.1mg		189 %
Sodium 3417mg		118 %
Potassium 6622mg		174 %
Total Carbohydrate 326.7g		96 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 318.1g
Protein 160.4g		229 %
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.

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Calories per serving: 3505

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