Stuffed Quahogs–Rhode Island Stuffies
from the kitchen of Paulette Demers Turco
Ingredients: 12 large quahogs (~3 inches across), 1 large, sweet onion, salt + pepper, a speck of oregano, (optional-4 skinless crushed almonds), bread crumbs (no crusts; as desired–not to overpower quahogs), 12 short strips of bacon.
Prep instructions:
Cut out quahog meat from shells, save shells and juice.
Grind onion and quahogs in meat grinder (to keep texture)
Mix in salt and pepper and speck of oregano.
Optional: mix in 4 crushed skinless almonds.
Add just enough breadcrumbs with a bit of quahog juice to make a thick mixture.
Put quahog stuffing into shells, rounded on top.
Lay a 3 inch bacon strip across the stuffing, to fit in each shell.
Top with matching shells.
Tie shells shut with cotton string and place them on a cookie sheet.
Bake in 400-degree oven for 30-45 minutes.
Yield: 4-6 servings.
Often served before Rhode Island chowder and clam cakes.
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