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Stuffed Quahogs 1
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| Ingredients: 2 dozen Quahogs scrubbed and chopped after steaming them | |
| 2 bottle | Sam Adams LEMON beer |
| 4 cloves | garlic minced |
| 1 of each Red, Yellow, and orange peppers chopped finely | |
| Roasted garlic loaves, (come three to a pack) in the bakery section at Stop & Shop. chopped in food processor | |
| 2 T | butter |
| 1/2 | chopped onion |
| 2 stalks | chopped celery |
| 1/2 lb. | ground lingucia |
| 1 sleeve of Ritz Crackers | |
| 1 c. | garlic and cheese croutons |
| 1 tsp. | red hot pepper flakes |
| 1 lb. | applewood bacon cooked well and chopped small |
| 1/4 C. | Romano Cheese |
| Fresh Lemon Juice | |
Broth from clams
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Directions:
Steam clams in the Sam Adams lemon Beer until all open. Discard any that don't open cool and scrap clam out of shell and chop. In a large skillet, sauté onions, garlic, celery, peppers for 4-5 minutes add lingucia, red hot pepper flakes, cooked bacon add a cup of the broth mixing well. Stir in clams. In a food processor, add garlic bread, Ritz crackers, croutons and Romano Cheese and crush to make bread crumbs. Add to skillet with lemon juice add more broth as needed. If you need more broth add seafood stock. Mix all together and stuff the quahog shells. Bake at 350 for 20-25 minutes
Number Of Servings:
20-24
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