06-15-2012, 04:36 PM
post 3 ^
so good! appetizers by the sea~~
Baked Stuffed Quahogs
12 large quahogs
16 ounces herb seasoned stuffing mix
2 stalks celery
1 medium onions
0.50 cup butter
0.50 cup white wine
1 tablespoons Old Bay Seasoning
3 cups clam juice
Preheat oven 350 degrees.
Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
Melt 1⁄2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs
In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice.
I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
![[Image: 6a0120a5d97eb3970c0120a6590ada970c-800wi]](http://theperfectbite.typepad.com/.a/6a0120a5d97eb3970c0120a6590ada970c-800wi)
so good! appetizers by the sea~~
Baked Stuffed Quahogs
12 large quahogs
16 ounces herb seasoned stuffing mix
2 stalks celery
1 medium onions
0.50 cup butter
0.50 cup white wine
1 tablespoons Old Bay Seasoning
3 cups clam juice
Preheat oven 350 degrees.
Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
Melt 1⁄2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs
In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice.
I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!