Stuffed Quahogs (Chowder Clams) Recipe

American Appetizer

More Chowder Recipes
More American Appetizer Recipes

Ingredients:

30 Ritz crackers, crushed
1/3 c. melted butter
3 tbsps. minced onion
2 tbsps. Worcestershire sauce
garlic salt to taste
1 dozen quahogs
paprika
parsley
bottled clam juice (optional)

Directions:

Mix cracker crumbs, butter, onion, Worcestershire sauce, and garlic salt. Clean quahogs and put them through a meat grinder. Add to stuffing. Moisten lightly with some liquid from the quahogs or with clam juice -- but don't have mixture too wet. Fill shells and top with parsley and paprika. Bake on cookie sheet at 350 degrees for 25 to 30 minutes. Serve as appetizer or on side of a meal based around a hearty soup, stew, or chowder.

Quahogs are what New Englanders call chowder clams, that is, the often tough, roundish, giant clams found at fish markets and, seasonally, in more enterprising supermarkets.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Stuffed Quahogs (Chowder Clams)


Le Creuset 14-1/4-Inch Cast Iron Wok with Glass Lid