12 Quahogs 1 c Onion, chopped 4 oz Can mushrooms, drained 1/4 c Butter, melted 3 tb Flour 1 ts Salt Black pepper 2 tb Butter, melted 1/2 c Dry bread crumbs Shuck quahogs and chop meat. Wash shells. Cook mushrooms and onions until tender in butter. Blend in flour and seasonings. Add chopped clams and cook until flour is thickened, stirring constantly. Grease clam shells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400 degree oven for 10 minutes.
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Stuffed Quahogs
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We go to the aptly named The Clam to learn how to make their cherrystone stuffs.
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Bea's Stuffed Quahogs
For those of you not from Massachusetts, a quahog is what most of you might call a clam. For us, clams are steamers so we call hard shell clams quahogs. Got it? Bea's stuffed quahogs are a classic Massachusetts appetizer, particularly at coastal seafood restaurants. Quahogs are steamed and chopped up then mixed with bread crumbs, bell pepper, garlic, linguica (or chorico if you can't get your hands on linguica), spices and of course the reserved liquid from cooking the quahogs. As we say here in Massachuetts, they are wicked good.
Cooking Clams Oreganata (Stuffed Clams)
Oreganata style is made of a mixture of breadcrumbs, dried oregano, butter and garlic.
Clams oreganata is an Italian seafood dish served most commonly as an appetizer. The dish consists of a number of clams that are topped with bread crumbs, oregano and sometimes other ingredients, and baked.
Recipe:
12 medium top neck clams Breadcrumb mixture 2 cups panko breadcrumbs mixed with 2 cloves finely chopped garlic sautéed in 1/2 stick melted butter, 1 tsp fresh chopped parsley 1 tsp dried oregano Season with salt & Pepper 2 tsp chopped Italian flat leaf parsley 1/2 stick butter 1/2 cup pinot grigio wine
Serve with a lemon wedge
super delicious spicy ITALIAN STUFFED CLAMS
How to make spicy stuffed baked clams oreganata that are not chewy using Calabrian chilis and ritz cracker.
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In the Kitchen: Rhode Island Stuffies
In the Kitchen: Rhode Island Stuffies
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