- 16
Ingredients
- 8 quahogs
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 1 red bell pepper, finely chopped
- 3 tablespoons butter
- 1 clove garlic, crushed
- 1 cup fresh bread crumbs
- 1/4 teaspoon dried oregano
- 4 About 4 teaspoons grated Romano or Parmesan cheese
- Additional butter, melted, as needed for moistening
- Clam juice, as needed for moistening
- Lemon wedges and hot pepper sauce, as needed for seasoning
Preparation
Step 1
To facilitate the opening of the quahogs, place the well-scrubbed clams in a pan in a moderate (350-dregree) oven and heat until open. Discard any that do not open. When cool enough to handle, remove the quahogs from their shells. Pour the liquid left in each clamshell into a bowl. Set aside the clamshells and the clam juice. Poach the quahogs for 3 minutes in simmering water. Chop the quahogs into pieces.
In a large frying pan, saute the onion and peppers in the butter until translucent. Add the garlic and cook over low heat another 1 to 2 minuites. Stir in the chopped quahogs, an equal amount of fresh bread crumbs, and the oregano. Add another 1/2 teaspoon grated cheese per clam. Moisten with additional melted butter and/or clam juice.
Preheat oven to 375 degrees.
Separate the clamshells. Mound the stuffing into each clamshell half, and place them on a baking sheet. Bake in the oven until hot and slightly browned, approximately 20 minutes. Serve with lemon wedges and hot pepper sauce.