RHODE ISLAND STUFFED QUAHOGS

Rhode Island Stuffed Quahogs image

Provided by Malinda Coletta

Number Of Ingredients 10

8 quahogs - a large hard shell clam
1 c water
1/2 c white wine, dry
2 bay leaves
4 Tbsp olive oil
4 clove garlic minced
1/2 c onion minced
1/4 c celery minced
3 Tbsp parsley fresh and minced
4 c italian bread, crust removed bread cubed

Steps:

1. In a large pot, add the quahogs, water, wine and bay leaf.
2. Cover the pot and bring to a boil. Let simmer until all quahogs are open. Remove the quahogs and quahog meat, strain the broth well and reserve. Chop the quahog meat and set aside.
3. In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
4. Add the herbs. Cook 1 minute.
5. In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
6. Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
7. Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge