A go-to during the summertime, paired with a bottle of Tabasco.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quahogs | 12 |
| Butter | 1/2 Stick (4 Tablespoons) |
| Linguica | 1 Whole, chopped |
| Onion | 1 White, finely chopped |
| Red Bell Pepper | 1/2, finely chopped |
| Garlic | 3 Tablespoons, minced |
| Pepperidge Farm Stuffing | 1 Package (Blue Bag) |
| Quahog Broth | 2 - 2 1/2 Cup |
| Egg | 1, beaten |
| Tabasco | 5 Shakes |
| Red Pepper Flakes | To Taste |
| Salt | To Taste |
| Pepper | To Taste |
Instructions
- Steam quahogs. Keep the broth.
- Cut quahogs with kitchen scissors.
- Saute quahogs with 1/4 stick of butter (2 tablespoons), linguica, onion, red pepper, and garlic until veggies are soft.
- Add salt, pepper, and crushed red pepper to taste.
- Add 5 dashes of Tabasco.
- In a food processor, blend stuffing.
- Add stuffing to pan.
- Add broth to pan as needed for right consistency.
- Once cooled, add beaten egg.
- Fill shells with stuffing.
- Bake at 350°F (175°C) for 10 minutes.