I cheated and used canned chopped clams (not minced), and picked up the big shells from the beach. Ran them through the dishwasher first.
Lee
Lee’s Version of Stuffies (Stuffed Quahogs)
Makes 6 large stuffed shells
Ingredients
1 mini baguette (or half loaf French bread)
3 tbsp. extra-virgin olive oil
1/2 lb. linguiça (Portuguese sausage), finely chopped
3 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
2 large mild variety jalapenos
3 cans chopped clams
½ cup clam juice
3 tbsp. finely chopped flat-leaf parsley
3 tbsp. fresh lemon juice
1 teas. Frank’s hot sauce
½ teas. Worcestershire
6 tbsp. butter, cut into pats
Salt and freshly ground black pepper
6 large quahog half shells
Paprika and lemon wedges
Method
Heat oven to 275°. Pulse bread in food processor into fine crumbs. Transfer to a baking sheet and bake, tossing often, until dried, 15 minutes; set aside.
Raise oven heat to 425°. Heat oil in a large skillet over medium heat. Add sausage, garlic, celery, onions, and peppers; cook until soft, 10 minutes. Add clams, clam juice, parsley, lemon juice, Tabasco, and worcestershire; bring to a boil. Reduce heat to medium-low; add butter. Add bread crumbs and salt and pepper to taste; stir.
Divide stuffing between shells. Bake on a baking sheet until browned, 22-25 minutes. Sprinkle with paprika; serve with lemon wedges.
Recipe is based on one in The New England Clam Shack Cookbook by Brooke Dojny (Storey, 2003); first published in Saveur in Issue #104 url http://www.saveur.com/article/Food/Stuffies accessed February 25, 2009
Lee
Lee’s Version of Stuffies (Stuffed Quahogs)
Makes 6 large stuffed shells
Ingredients
1 mini baguette (or half loaf French bread)
3 tbsp. extra-virgin olive oil
1/2 lb. linguiça (Portuguese sausage), finely chopped
3 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
2 large mild variety jalapenos
3 cans chopped clams
½ cup clam juice
3 tbsp. finely chopped flat-leaf parsley
3 tbsp. fresh lemon juice
1 teas. Frank’s hot sauce
½ teas. Worcestershire
6 tbsp. butter, cut into pats
Salt and freshly ground black pepper
6 large quahog half shells
Paprika and lemon wedges
Method
Heat oven to 275°. Pulse bread in food processor into fine crumbs. Transfer to a baking sheet and bake, tossing often, until dried, 15 minutes; set aside.
Raise oven heat to 425°. Heat oil in a large skillet over medium heat. Add sausage, garlic, celery, onions, and peppers; cook until soft, 10 minutes. Add clams, clam juice, parsley, lemon juice, Tabasco, and worcestershire; bring to a boil. Reduce heat to medium-low; add butter. Add bread crumbs and salt and pepper to taste; stir.
Divide stuffing between shells. Bake on a baking sheet until browned, 22-25 minutes. Sprinkle with paprika; serve with lemon wedges.
Recipe is based on one in The New England Clam Shack Cookbook by Brooke Dojny (Storey, 2003); first published in Saveur in Issue #104 url http://www.saveur.com/article/Food/Stuffies accessed February 25, 2009
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. I love it! That is one beautiful plate of food.
Maybe, but not right now. I got to wait a while. Having some issues at the moment.