Stuffed Quahog Recipe. Bake at 400 degrees f (230 degrees c) for 15 minutes. Chop quahog meat into bite size chunks and set aside.
Break bread into small pieces in large bowl and add enough of the juice so bread is well moistened but not soggy. Bake on baking sheet at 350 degrees for 20 minutes. In oil, saute onion, green pepper and garlic until soft but not brown.
8 quahog or chowder clams 6 tablespoons butter, at room temperature 2 tablespoons minced garlic (serves 8) 4 large quahogs. Finely chop quahogs or grind in food processor.
Chop quahog meat into bite size chunks and set aside. Add the other ingredients and mix until stiff. Open quahogs, placing meat and juice in separate bowls.
Press the knife into the clam using pressure from the fingers of your left hand. You should have 24 shells for 24. Add enough of the bread to create the desired consistency.
Place the clam in your left hand with the hinge facing down and the lips facing your fingers. Remove from heat, and cool. Steam quahogs in about 1 of boiling water until they open.
A healthier take on a new england classic, stuffed quahogs. 3 cloves of garlic, minced. Fill a deep, wide skillet with about 1/2 inch of water, and bring to a boil over medium heat.
