DAD'S RHODE ISLAND STUFFIES

Dad's Rhode Island Stuffies image

Provided by star pooley

Time 45m

Number Of Ingredients 11

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15 quahogs , shucked and then chopped
2 loaves italian bread (day old bread)
2 Tbsp oil
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2-3 clove garlic, finely minced
2 Tbsp crushed red pepper flakes
2 Tbsp fresh parsley, finely chopped
1/2 lb portuguese chourice sausage (optional)
paprika, sweet mild
salt

Steps:

1. Open quahogs, placing meat and juice in separate bowls. Save shells.
2. In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy. Add chopped quahogs (clams).
3. In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown. Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well. NOTE/OPTIONAL: You may add ground Chourice to onion while sautéing.
4. Mound shell halves with stuffing. Sprinkle top with paprika and parsley. Dot tops with a small amount of margarine.
5. Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.