Stuffed Quahogs - August 2015

Ingredients-

For the Broth:

• ½ cup white wine
• ½ cup water
• 2 bay leaves
• 6 peppercorns
• 2 garlic cloves
• 2 celery stalks
• 6 parsley springs
• Juice of 1 lemon

For the Stuffing:

• 12 Quahog clams
• 2 tablespoons butter
• 1 cup finely chopped celery
• ½ cup finely chopped red onion
• 1 teaspoon minced garlic
• ½ teaspoon red pepper flakes
• ½ teaspoon Tabasco (more if preferred)
• 1 10oz package of Portuguese Linguica Sausage finely chopped
• 2 cups Ritz Cracker crumbs
• ¼ cup clam broth (reserved from above after clams are steamed)
• ¼ cup parsley, chopped
• Lemon wedges

• Scrub and rinse the clams several times in fresh wear. Place them in a heavy saucepan. Add the ingredients for the broth and steam over medium-high heat until clams are fully opened (about 15 minutes).
• Remove from broth and cool. Remove clams from the shells and chop finely. Set aside. Separate the shells into 12 half-shells and set aside.
• Preheat oven to 350 degrees F
• In large skillet, melt the butter and add the celery, red onion, garlic, red pepper flakes, red pepper sauce, linguiça and simmer until celery and onions are wilted. Add cracker crumbs, clams and 1/4 cup of broth. If too dry add more broth (1 tablespoon at a time).
• Fill clams with stuffing and bake in over for 8 min or until tops are browned.

-Bianca