Quahog Sauce

By amaliana

Custy's Restaurant

Ingredients

• 10 pounds quahogs
• 1 medium-size onion, diced
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh parsley
• 3 tablespoons vegetable oil
• 1/2 teaspoon hot pepper seeds
• 1/2 teaspoon white pepper
• 1/4 cup dry white wine

Preparation

Step 1

In a large stockpot, steam quahogs in 2 cups of water until shells open. Discard any that do not open. Remove meat from clamshells; chop clam meat and set aside, reserving juice.
In a large frying pan, saute the onion, garlic and parsley in the vegetable oil over medium-high heat, stirring constantly, for 3 to 5 minutes. Stir in the hot pepper seeds and white pepper. Add the chopped quahog meat, juice, and white wine. Bring mixture to a boil. Remove from heat. Serve this sauce over hot cooked linguine.