- 6
Ingredients
- 8 slices of bread
- 8 slices of bacon, chopped into 1/2-inch pieces
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, chopped
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 6 large quahogs, shucked and chopped (juices and shells reserved)
- 1 tablespoon chopped parsley
- 8 lemon or lime wedges, for garnish
- 1 pinch salt and pepper, to taste
Preparation
Step 1
Preheat the oven to 400 degrees.
Dice the bread slices into 1/2-cubes and dry overnight (or in an oven set at 300 degreess for about 10 minutes).
In a large, heavy-bottomed skillet, cook the chopped bacon until just browned. Add the garlic and crushed red pepper and saute for 1 minute.
Add the diced onion and pepper aand continue to saute for 3-4 minutes or until just soft.
Add the chopped clam meat and the reserved clam juice. Continue to simmer until the mixture comes to a boil.
Remove mixture from the heat and stir in the dried bread crumbs, parsley, salt and pepper. Allow the mixture to cool slightly.
Mound the mixture into cleaned shells and place the filled shells on a baking tray. Bake in 400 degree oven for 20-25 minutes or until nicely browned on top.
Serve with lemon and lime wedges.