Ingredients
The following ingredients have 4 Servings
- 8 - quahogs - a large hard shell clam
- 1 cup(s) water
- 1/2 cup(s) white wine, dry
- 2 - bay leaves
- 4 tablespoon(s) olive oil
- 4 clove(s) garlic minced
- 1/2 cup(s) onion minced
- 1/4 cup(s) celery minced
- 3 tablespoon(s) parsley fresh and minced
- 4 cup(s) italian bread, crust removed bread cubed
Instruction
- In a large pot, add the quahogs, water, wine and bay leaf.
- 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.
- In a sauté pan, heat the oil. Add the garlic, onion and celery. Sauté for 3 to 4 minutes.
- Add the herbs. Cook 1 minute.
- In a large bowl, place the diced bread . Add the vegetable mixture. Lightly moisten with quahog broth. Adjust the seasoning.
- Split the quahogs in half. Divide the stuffing equally stuff into each shell half.
- Bake in a 350 degree oven until hot. Serve with plenty of hot sauce and lemon wedge
