Stuffies

27 Jul

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My sister Janet wanted to go dig for quahoggs and my son’s friend said he would take her, so I went along as well. We had such a good time  reminiscing of when we were kids and we ended up quahogging for three hours.

We caught a lot of quahogs, about 150, so we had a feast.

We used my Dad’s old hand made clam chucker machine to open them and then started to cook.

We made steamed quahogs, stuffies, clams casino, clam cakes, spaghetti with clams and still had some leftover.

We dug all morning and cooked all afternoon.

This is my Mom’s Stuffy (stuffed quahog) recipe with a couple of changes.

Two cups of quahog meat.

Keep the shells for stuffing.

1/2 cup fresh parsley

3 packages of cheese and cracker sandwiches, thats 18.

1/2 teaspoon black pepper

1/2 onion sautéed in 2 tablespoons butter  and cook till soft

Keep out enough onion to put one slice on the top of each quahog.

Place everything in the food processor and pulse maybe 6 times till everything is blended well but not mush. It should be a rough chop consistency.

Fill each shell with a tablespoon or two of filling depending on the size of the quahog shell.

Bake at 375 for 15 to 20 minutes.

The top should be slightly brown.

Serve with wedges of lemon and hot sauce.

 

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