Storm the Cassoulet

Mom’s Stuffies

on April 9, 2013

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Recipe for Stuffed Quahogs:

(serves 8)

4 large quahogs

4 cups water

1 large onion, diced

1 bell pepper, diced

3 cloves of garlic, minced

1/4 cup chouriço, diced

1/4 cup hamburger

2 Tbs. Italian flat leaf parsley, chopped

1/4 tsp. Portuguese Allspice (or Bell’s Seasoning)

1 egg, beaten

1 Heaping Tbs. ground red pepper (or paprika)

5 Portuguese Pop-seco bread rolls (day old)

2 Tbs. olive oil

1/2 stick butter

Optional:  celery, breadcrumbs, red pepper

Directions:

Preheat oven to 375°F.

Scrub quahogs and then soak in salted water for about 10-20 minutes.

Fill a medium pot with water, bring to a boil.  Add in quahogs. Add in a pinch of salt.    Bring back up to a boil and cover.  Cook until all have opened.  If you find that one will not open, toss it as it was not a healthy clam. Reserve liquid.  SAVE THE SHELLS.

In a 10″ skillet over medium heat add in oil and butter.  To that add in onion and saute until translucent.  Add in bell pepper, saute a few more minutes.  Add in garlic, saute.  Next, add in chouriço, hamburger and parsley, saute.  Allow to cool as you prepare the bread mixture.

In a large bowl tear bread into small pieces.  Cover the bread with the cooking water used for the quahogs.  Push bread down into the liquid completely submerging it.  Allow to sit for a few minutes and then switch the soaked bread to a colander.  Drain out liquid.  Then take handfuls of bread and squeeze out liquid and add back into the bowl.

To the bowl with the bread, add in the quahog meat.  Then add in the sautéed mixture to the bowl.  Finally add in the Portuguese Allspice and mix.  At this point, taste for salt.  Once the seasoning is just right, add in the egg.  Mix until completely combined.

Add the mixture to each shell in a sort of mound.

Sprinkle with a bit of paprika. Place in a pre-heated 375°F oven for 30-45 minutes, depending on size.

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