Rhode Island Stuffed Quahogs

• Seafood

  • 8 Quahogs

• Produce

  • 2 Bay leaves
  • 1/4 cup Celery
  • 4 clove Garlic
  • 1/2 cup Onion
  • 3 tbsp Parsley, fresh and minced

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 4 cup Italian bread

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Liquids

  • 1 cup Water

Found on justapinch.com

Description

Ingredients

• 8 quahogs - a large hard shell clam
• 1 c water
• 1/2 c white wine, dry
• 2 bay leaves
• 4 Tbsp olive oil
• 4 clove garlic minced
• 1/2 c onion minced
• 1/4 c celery minced
• 3 Tbsp parsley fresh and minced
• 4 c italian bread, crust removed bread cubed

Directions

• 1In a large pot, add the quahogs, water, wine and bay leaf. 2Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside. 3In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes. 4Add the herbs. Cook 1 minute. 5In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning. 6Split the quahogs in half. Divide the stuffing equally stuff into each shell half. 7Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge